Frisee aux Lardons
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 732
- Total Fat
- 62
- Saturated Fat
- 14
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 234
- Sodium
- 816
- Total: 30 min
- Active: 30 min
Ingredients
8 ounces thick-cut bacon, cut into lardons
2 tablespoons distilled white vinegar
4 large eggs
4 large handfuls frisee
1 cup (2 ounces) crumbled blue cheese
1/4 cup Red Wine Vinaigrette, recipe follows
Kosher salt and freshly ground black pepper
Twelve 1/2-inch-thick baguette slices, toasted
Red Wine Vinaigrette:
1 head garlic, cloves peeled
Olive oil, for cooking
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil or other neutral oil
Directions
- Cook the bacon in a medium skillet over medium heat until browned and slightly crispy, 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon and keep warm.
- Bring 6 cups water to a boil in a medium saucepot over high heat. Add the vinegar and stir to combine. Working one at a time, crack each egg into a small dish and slowly lower it into the water, sliding the egg out. Reduce the heat to maintain a light simmer and poach the eggs until the whites are set and the yolks are still soft, 3 to 4 minutes.
- Chop the frisee into 2-inch pieces, place in a large bowl and toss with the cooked bacon, crumbled blue cheese and vinaigrette. Season with salt and pepper and toss until well combined. Divide the salad among 4 plates and gently place a poached egg in the center of each "nest" of salad. Divide the baguette slices among the plates and serve immediately.
Red Wine Vinaigrette:
- Put the garlic cloves in a small saucepan and add enough olive oil just to cover. Cook over low heat until the garlic is soft and melting, 35 to 45 minutes, to make garlic confit.
- Combine the vinegar, mustard, salt and pepper with 2 tablespoons garlic confit and 2 tablespoons water in a blender and blend on medium speed until smooth. (Reserve the remaining garlic confit for another use.) With the motor running, slowly add the oil in a thin stream until it has been incorporated.
- Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 1 week.