Salade Frisée aux Lardons
A simple but sophisticated-tasting salad of frizzy Frisée, smoky bacon lardons, and a perfectly-poached egg. Delicious for luncheon or dinner.
Servings: 2
Ingredients
- Fresh Frisée (curly endive) -- 2 large handfuls
- 3 ounces thick cut bacon (about 2 slices)
- 2 large eggs
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1/2 teaspoon grated garlic (or, use garlic paste)
- 3 tablespoons extra virgin olive oil
- Kosher salt and black pepper to taste
- Optional for serving: 6 thin, toasted rounds from a baguette
Instructions
The Frisée:
- Thoroughly rinse the Frisée. Arrange the leaves in a single layer on a clean terry towel, and then roll up the towel to dry the leaves.
The bacon:
- Cut the bacon crosswise into 1/4-inch strips, or "lardons." Put the pieces in a skillet, and saute, over medium heat, until fat is rendered and the bacon is tender-crisp (not too crisp!). Drain on paper towels and set aside.
The eggs:
- Poach the eggs as described in my recipe for Easy Poached Eggs. Drain on paper towels and set aside.
The Vinaigrette:
- In a medium bowl, whisk together the Dijon mustard, red wine vinegar and garlic. While whisking constantly, add the olive oil in droplets at first, and then in a steady stream. Whisk in a pinch each of salt and pepper. Taste to correct seasonings. Whisk in extra vinegar -- up to 1 tablespoon -- if desired.
Assembling the salad:
- Tear (don't chop!) the Frisée into rough bite-size pieces, add them to the bowl of vinaigrette, and toss them about to coat. Divide the greens among 2 plates or shallow bowls. Top each serving with a poached egg, and sprinkle some black pepper over the eggs. Divide the bacon lardons among the plates, scattering them over the exposed Frisée. Serve, if desired, with thin, toasted rounds of a baguette.