Frisee-lardon salad
Savor the crispy frisee lettuce paired with sizzling, savory lardons in this classic French salad recipe. A tantalizing blend of flavors awaits!
Ingredients:
- 1 tablespoon distilled white vinegar
- 4 large eggs
- 2 tablespoons olive oil
- 110g slab bacon, cut into 1x1/4" pieces
- 1 medium shallot, finely chopped
- Kosher salt, freshly ground pepper
- 1/2 cup red wine vinegar
- 2 large heads of frisée, torn into bite-size pieces
- Fleur de sel
- 2 tablespoons 1 1/2" pieces fresh chives
Instructions:
- Fill a large saucepan with water until it reaches a depth of 2 inches and bring it to a boil. Lower the heat so that the water is gently simmering and add white vinegar (it helps the egg whites stay together). Crack an egg into a small bowl, then carefully slide it into the water. Repeat the process with the rest of the eggs, making sure to wait until the egg whites start to set before adding the next one (approximately 30 seconds apart). Cook the eggs until the whites are just firm but the yolks are still soft, which should take about 3 minutes. Use a slotted spoon to transfer the eggs to paper towels as they finish cooking.
- Warm up oil in a large skillet over medium heat. Add bacon and cook, stirring occasionally, until most of the fat has cooked off and the bacon starts to become crispy, about 5-8 minutes. Incorporate shallot, season with kosher salt and pepper, and continue cooking while stirring occasionally until the shallot becomes translucent and tender without browning, around 5 minutes. Pour in the red wine vinegar. Let it come to a boil and cook until the liquid is reduced by three-quarters, which should take 5-8 minutes. Taste the bacon vinaigrette and adjust the seasoning with kosher salt and pepper as necessary.
- Put frisée in a large bowl and drizzle the warm bacon vinaigrette on top. Gently mix until the frisée is evenly coated and slightly wilted, then season with fleur de sel and pepper.
- Distribute the frisée salad evenly among plates and carefully place an egg on each portion. Season the eggs with fleur de sel and pepper and garnish with chopped chives around the plate.
- If you want to prepare the poached eggs in advance, you can do so up to 4 hours ahead. Place them in a bowl of ice water, cover, and refrigerate. Before serving, reheat them in barely simmering water for 1 minute.
Summary:
- Calories: 1075 kcal
- Fat: 89 g
- Protein: 45 g
- Carbs: 19 g
- Potassium: 1399 mg
- Magnesium: 104 mg