Frisee Salad with Lardons, Eggs and Herbed Vinaigrette

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 baguette, thinly sliced on the bias in 1/2-inch pieces
  • 9 tablespoons extra-virgin olive oil, divided
  • 1/2 pound sliced Gruyere cheese
  • 1 pound lardons, cut into pieces
  • 2 finely chopped shallots
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped tarragon leaves
  • 1 tablespoon chopped chervil leaves
  • 4 tablespoons butter
  • 6 large eggs
  • 6 heads frisee, washed and dried
Directions

Preheat the oven to 400 degrees F.

Put baguette slices on a sheet pan and drizzle with 2 tablespoons olive oil. Top each slice with some cheese. Place into oven for 10 minutes or until cheese is melted and brown.

In a medium saute pan over medium-high heat, add 1 tablespoon olive oil and lardons. Render lardons until crispy and caramelized.

While lardons are rendering, make the vinaigrette. In a small bowl, combine the shallots and mustard. Whisk in the vinegar and the remaining extra-virgin olive oil. Season with salt and pepper, tarragon and chervil.

Remove the lardons from pan and drain on a paper towel lined plate. Set aside. In the same skillet, add butter and crack eggs 1 at a time and cook 2 minutes per side, or until yolks are set.

While the eggs are cooking, arrange frisee in a large bowl. Pour dressing over frisee and toss to coat.

On 6 plates, arrange a mound of salad and top with fried eggs. Garnish with the lardons, and set 2 croutons on each plate. Serve immediately.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Frisee Salad with Lardons and Poached Eggs