Frisee aux Lardons (Frisee Salad with Poached Eggs and Bacon)               

 tags (edit): Poach @High End @Try Soon! @Vogel Easy Saveur magazine Salads  

 

Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.

Ingredients

5 slices Bacon 1/2" thick, sliced crossways into 1/2"-wide strips
1 tablespoon White wine vinegar
4 each Large eggs
1 tablespoon Shallot finely chopped
1 tablespoon Fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons Extra virgin olive oil
to taste Salt & pepper
1/2 pound Frisee greens torn into medium-sized pieces
 

Instructions
 1. Combine bacon and 1 cup water in a 12" skillet over medium-high heat. Cook, stirring, until water evaporates and bacon crisps, 30 to 40 minutes. Using a slotted spoon, transfer the bacon to a plate. Reserve fat in skillet.

2. Prepare eggs for poaching: Bring a 4-quart saucepan of water to a boil; add vinegar; reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don't cook the eggs yet.)

3. In a medium bowl, whisk together shallots, lemon juice, mustard, and 3 tablespoons reserved bacon fat. While whisking, slowly drizzle in the olive oil to make a smooth vinaigrette. Season with salt and pepper. In a large bowl, toss frisee with vinaigrette. Divide frisee and bacon between 4 chilled plates.

4. In the saucepan, swirl simmering water with a spoon to create a whirlpool effect. Slide 2 eggs into water; cook until just firm, about 2 minutes. Using slotted spoon, top first 2 salads with 1 egg apiece; repeat with remaining eggs. Season salads with salt and pepper. Serve immediately.

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Yields: 4 Servings
     Saveur magazine, no. 113, page 93

 notes: 

Cuisine:   French

Main Ingredient: