Frisee Salad with Lardons and Poached Eggs
The secret to this take on salad lyonnaise is very fresh eggs. (Please note: Serving this salad with running -- not fully cooked--yolks may be of concern if there is a problem with salmonella in your area.) Also, since the bacon is lean, add 1 tablespoon vegetable oil to the skillet when cooking.
•1/2 lb frisee, torn into bite-sized pieces
•6 oz slab lean bacon
•2 TBSP distilled white vinegar
•4 large eggs
•2 TBSP chopped shallot
•3 TBSP red wine vinegar
Put frisee in a large bowl. If using salt bacon, cut lengthwise into 1/4-in-thick slices. Cut bacon crosswise into 1/4-inch-thick sticks (lardons).
Cook bacon in a heavy skillet over moderate heat, stirring occasionally, until golden and remove from heat.
Have ready another skillet filled with 1 inch warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring to a bare simmer. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. (Egg well become oval, with yolk covered by white). Add remaining 3 eggs in same manner. Simmer eggs 1 1/2 minutes for runny yolks to 3 minutes for firm yolks. Immediately transfer eggs to skillet of warm water.
Re-heat bacon in skillet over moderate heat. Add shallot and cook, stirring, 1 minute. Add red-wine vinegar and boil 5 seconds. Immediately pour hot dressing over frisee and toss with salt and pepper to taste.
Top salad with drained poached eggs and season with salt and pepper. Serve immediately.
Courtesy Gourment Everyday
Random House, Inc.