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Categories:Viewed: 23 - Published at: 4 years ago
Ingredients
- 1 pound Frisee (French Curly Endive)
- 6 ounces, weight Thick Cut Bacon
- 2 Tablespoons White Vinegar
- 4 whole Large Eggs
- 2 Tablespoons Finely Chopped Shallot
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Grainy French Mustard
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Chiffonade Of Fresh Mint
- Kosher Salt And Black Pepper To Taste
Method
- Tear frisee into bite-size pieces and put in a large bowl. For the "lardons," cut bacon into 1/4 inch pieces. In heavy skillet cook bacon over moderate heat, stirring occasionally, until bacon is crispy and fat is rendered. Then remove skillet from heat and set aside.
- Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a simmer. (Meanwhile, prepare another skillet with 1 inch of warm water, and set aside). Gently break each egg into the simmering liquid and immediately push the white around the yolk with a slotted spoon, moving the egg gently. (Egg will become oval, with the yolk completely covered by white.) Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks. Immediately transfer eggs to the skillet of warm water.
- Reheat bacon in its skillet over medium heat. Add the chopped shallot, sprinkle with kosher salt and cook until softened, stirring, about 2 minutes. Add red wine vinegar and boil 5 seconds. Remove from heat and pour mustard and olive oil into pan. Mix slightly, and immediately pour hot dressing over the frisee and toss with salt and pepper to taste.
- Divide salad among shallow bowls and top with drained poached eggs. Season eggs with salt and pepper, sprinkle with the mint and serve salad immediately.
