Frisee Salad With Poached Egg & Bacon
"Practically every bistro in France has a variety of this salad - salade frisee aux lardons- on the menu. Made with Frisee, a frilly green in the chicory family, and traditionally topped with a poached egg, it is very rich-not the sort of salad to eat every day, but wonderful occasionally as a substantial lunch or light supper. The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container. To serve them, reheat briefly in hot water. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (192.3 g)
- Calories 470.9
- Total Fat - 29.3 g
- Saturated Fat - 9.6 g
- Cholesterol - 928 mg
- Sodium - 821.8 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 0.3 g
- Sugars - 6.1 g
- Protein - 39 g
- Calcium - 169.7 mg
- Iron - 3.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat broiler.
Step 2
Arrange breat slices on a baking sheet and brush one side with he olive oil and season w salt & pepper.
Step 3
Broil about 4" from broiler element til golden brown, 2-3 minutes, then turn slices over and toast.
Step 4
Remove from oven and while warm, rub one side of ech toast with the cut surface of the halved garlic clove; transfer to a rack and set aside.
Step 5
Fill a large bowl with water and set aside. (use hot water if serving the salad immediately, cold if making ahead.)
Step 6
To poach the eggs, fill a large saucepan with 3" water, add white vinegar, and bring to a boil over medium heat.
Step 7
Break one of the eggs into a ramekin or teacup.
Step 8
Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the egg maintain its shape
Step 9
Decrease the heat to medium-low so water is at a gentle boil and slide the egg into the center.
Step 10
REduce heat and poach the egg until white is solid and yolk is firm but still soft to the touch, 3-4 minutes.
Step 11
Using a slotted spoon, remove the egg and transfer to the bowl of water, set aside.
Step 12
Return the water to a gentle boil and repeat the process with the other eggs.
Step 13
Line a plate with paper towels.
Step 14
To cook bacon, heat a large skillet over medium heat, add bacon and cook until crisp and brown, 5-7 minutes.
Step 15
Using a slotted spoon, transfer the bacon to prepared plate, set aside.
Step 16
To make dressing, drain off all but about 2T of the bacon fat from the skillet.
Step 17
Add the shallot and cook until translucent, about 1 minute, then add the chopped garlic and cook til fragrant, 30-45 seconds.
Step 18
Add red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan)
Step 19
Add the greens to the skillet, and toss to coat and wilt slightly; taste and adjust for seasoning with salt & pepper.
Step 20
To serve, divide the salad amoung serving plates.
Step 21
Using a slotted spoon, transfer the eggs from the bowl of water to paper towels, gently pat them dry.
Step 22
Place an egg on top of each bed of dressed greens. Garnish with reserved bacon and season with pepper.
Step 23
Serve with garlic toasts.
Tips
No special items needed.
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