Recipe: Frisée Salad with a Julienne of Bacon and Poached Egg

Frisée Salad with a Julienne of Bacon and Poached Egg

Salads Frisèe Aux Lardons Et Œuf Poché

By Bonchon

Poached Eggs

1 tablespoon white wine vinegar

4 large eggs

8 ounces slab bacon

Bacon Vinaigrette

2 tablespoons sherry vinegar

1 tablespoon whole grain mustard

2 teaspoons Dijon mustard

5 tablespoons rendered bacon fat (reserved), plus duck fat or canola oil as needed

Salad

4 heads frisee

Four 3/8- inch-thick slices Brioche or other egg bread

1 heaping tablespoon minced shallots

2 tablespoons minced shallots

1 heaping tablespoon parsley leaves

1 heaping tablespoon tarragon leaves

1 heaping tablespoon chervil leaves (I used celery leaves)

Kosher salt and freshly ground black pepper

For the Poached Eggs: Bring at least 4 inches of water to a boil in a large deep saucepan. Add the vinegar to the water and reduce the heat to a simmer. Crack 2 of the eggs into small cups or ramekins. Using a wooden spoon, stir the water around the edges of the pan in a circular motion to get the water moving, gently drop 2 of the eggs into the center of the pan. Simmer gently for about 1 1/2 minutes, or until the whites are set but the yolks are still runny. With a slotted spoon, carefully remove the eggs and place in an ice bath. Repeat with the remaining eggs.

Cut the bacon into 3/8-inch-thick slices and then cut the slices crosswise into lardons that are about 1 1/2 inches long and 3/8-inch thick. Spread them in a single layer in a large nonstick skillet over high heat until the bacon begins to sizzle. reduce the heat to medium and saute, stirring occasionally, for about 10 minutes, or until the lardons are crispy and are a deep golden brown. Drain the lardons in a strainer set over a bowl, reserving the fat. (I used bacon and then 6 strips of duck bacon that I didn’t cut up in order to get the full amount of fat required to make the vinaigrette.)

For the Vinaigrette: Whisk together the vinegar and the mustards in a small bowl. Add the combined 5 tablespoons of bacon fat, whisking constantly, and adding canola oil, if needed, to make up the difference. Season to taste with salt and pepper.

For the Salad: Remove the dark green outer leaves from the heads of the frisee, cut off the root ends and discard. Separate the leaves. Toast the slices of brioche; trim away the crusts and cut each piece into 2 triangles. Bring about 4 inches of water to a gentle simmer in a medium saucepan; remove the eggs from the ice bath and cut off any ragged edges. Place the eggs in the simmering water and reheat for about 1 minute. Remove eggs from water with a slotted spoon and blot dry with a paper towel; set aside. Toss the frisee with the shallots, chives, herbs, warm lardons, and just enough of the vinaigrette to lightly coat the greens. Season to taste with salt and pepper. Mound the salad in the center of 4 shallow serving bowls. Flatten the centers slightly so the eggs won’t slide off. Place an egg atop each salad, sprinkle with some reserved chives and salt and pepper to taste. Place 2 brioche triangles on the side of each salad.

4 Servings