Frisee Salad with Bacon Lardons and Poached Eggs

Total Time:
38 min
Prep:
25 min
Cook:
13 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 heads frisee lettuce, about 1 1/2 pounds
  • 12 ounces thick-cut bacon, diced into 1/2-inch pieces
  • 4 (1-inch) thick pieces baguette
  • 1/4 cup minced shallots
  • 5 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 6 cups water
  • 1 tablespoons distilled white vinegar
  • 4 large eggs
Directions
  • Trim the green tops from the frisee, and trim the root ends. Separate the leaves and tear them into 2-inch pieces. Wash and spin dry in a salad spinner and divide the frisee into 4 shallow soup or pasta bowls.

  • Preheat a grill pan over medium-high heat.

  • Set a 10-inch saute pan over medium-low heat and add the bacon. Cook, stirring often until most of the fat has rendered, and the bacon is crispy, about 7 to 8 minutes. Dip bread slices in bacon fat just to coat and remove bread from pan. Place bread on grill pan and toast on both sides until golden.

  • Add the shallots to the bacon and cook, stirring until fragrant, about 1 1/2 to 2 minutes. Pour the vinegar into the pan and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, remove from the heat. Use a slotted spoon to remove the bacon from the pan and drain onto a plate lined with paper towels. Drizzle the vinaigrette evenly over the lettuces, and divide the bacon among the bowls as well.

  • In a wide-mouthed saucepan, bring the water to a gentle boil with the white vinegar. Crack an egg into a cup, and gently slide it into the water. Slide each of the other 3 eggs into the water in the same manner. When the water comes back to a boil, reduce the heat to low and simmer until the eggs are set, about 3 to 3 1/2 minutes. Gently remove the eggs with a slotted spoon and pat dry with a linen cloth or paper towel. Place an egg over the top of each mound of frisee and season with the remaining salt and black pepper. Serve immediately.


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