Bistro Salad with Poached Eggs

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Kosher salt

8 ounces haricots verts or green beans, trimmed

4 slices thick-cut bacon, cut into 1/2-inch pieces

3 tablespoons white wine vinegar

2 teaspoons dijon mustard

2 heads frisee, torn (about 8 cups)

1 head Belgian endive, halved lengthwise and thinly sliced

3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination)

1 small shallot, minced

Freshly ground pepper

4 large eggs

1/2 baguette, sliced and lightly toasted

Directions

  1. Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
  2. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
  3. Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
  4. Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.