Frisee Salad with Bacon and Poached Eggs

I had a Frisee Salad like this in San Francisco during our last trip in early May. The salad was a perfect lunch filling my appetite that afternoon, but not too much food at the same time.

The biggest challenge I currently have is lack of Frisee available. I have been to nearly a dozen grocery stores, and no one carries frisee lettuce. I used a Mixed Greens salad which still turned out wonderful.

Recipe adapted from Kelsey Nixon

Ingredients:

Frisee Salad:
3 cups (about 8 ounces) frisee, washed and dried
6 ounces slab bacon, cut into ¼-inch-thich slices or 7 thick-cut bacon slices
2 tablespoons distilled white vinegar
4 large eggs
2 tablespoons chopped shallot
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon minced fresh chives
1 tablespoon minced fresh taragon

Croutons:
1 French baguette, sliced
Olive oil, for drizzling

Recipe:

1. Tear the frisee into bite-size pieces and put in a large bowl.

2. In a large heavy skillet, cook the bacon over moderate heat, stirring occasionaly, until golden. remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet.

3. Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl.

4. Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon over the salad and garnish with chives, and tarragon.

For the croutons:
Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons. I changed up this part of the recipe and sliced my baguette into crouton size pieces of bread. Once done baking, I wanted some added crunch, so I increased the heat to broil for 60-90 seconds.

Divide the salad evenly among 4 plates and top with the poached eggs and croutons. Season the eggs with salt and pepper.

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