Frisee salad with bacon, poached egg and grain mustard vinaigrette
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Frisee salad with bacon, poached egg and grain mustard vinaigrette
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| Servings |
| 4Servings |
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Ingredients
- 1tbs white wine vinegar
- 4 large eggs
- 8oz slab bacon cut into lardons, about 3/8 thick by 1 ½ long
- 2tbs sherry wine vinegar
- 1tbs grain mustard
- 5tbs rendered bacon fat or canola oil as needed
- 4heads frisee lettuce
- 2tbs finely chopped shallots
- 1/3cup fine herb leaves (chives, parsley, tarragon, chervil)
- Kosher salt and fresh ground pepper
Instructions
- For the salad; remove the dark green outer leaves and cut off the dark tips as well. Cut off the roots and wash in very cold water. Spin-dry, place in a bowl and refrigerate until ready to use.
- For the vinaigrette, first you need to cook the bacon in a large non-stick pan. Place the pan over high heat until the bacon sizzles, then turn the heat down to medium, stirring occasionally, until the bacon is golden brown about 10 min. Drain the lardons reserving the fat, and return them to the pan until ready to use.
- Whisk together the vinegar, the mustards with salt and pepper. Measure the bacon fat and drizzle it into the vinegar mixture whisking constantly. Keep aside at room temperature.
- For the poached; bring at least 4 inches of water to a boil in a large deep saucepan. Add vinegar and reduce heat to a simmer. Crack eggs into small cups, stir the water twice in circular motion and drop eggs gently one by one in the middle. Simmer gently for about 2 min. or until the whites are set and the yolks are still runny. With a slotted spoon, carefully remove the eggs and place on a plate lined with paper towel.
- Warm the lardons over low heat. Toss the frisee with the shallots, fine herbs, lardons, a pinch of salt-pepper and the vinaigrette. Mound the salad in the center of a plate, gently place the egg over and serve with the toasted brioche.
