Frisee Salad with Warm Vinaigrette

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  • Level: Easy
  • Total: 11 min
  • Prep: 7 min
  • Cook: 4 min
  • Yield: 4 servings
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2 tablespoons white vinegar

Sea salt and freshly ground black pepper

4 eggs

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

2 shallots, thinly sliced

5 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

1/2 lemon, juiced

2 tablespoons chopped chives, plus more for garnish

1 large head frisee lettuce, torn into bite size pieces


  1. Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
  2. Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
  3. Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

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