This rendition of a French classic salad combines the undeniable sensuality of a soft egg yolk with bitter frisee and the salty bite of bacon.
Course Main Course
Cuisine French
Dish Type Salad
Diet and Health healthy-ish
Seasonal autumn, Christmas, winter
Ingredient eggs
Prep Time 20 minutesmins
Cook Time 35 minutesmins
Total Time 55 minutesmins
Servings 4
Author Chef Josh Silvers
Ingredients
6slicesapple-wood smoked baconcut into 1/4" sticks (lardons)
1tbspolive oil
8ozYukon Gold potatoespeeled and cut into 1/2" dice
1/2cupthinly sliced shallots
1/2tspcream of tartar
4lg eggs
8cupfrisee or curly endivesmall yellow and pale green leaves only, rinsed and dried
1/4cupchipped flat-leaf parsley
vinaigrette
1/3cupreserved hot bacon fat plus olive oil if needed
1 1/2tbspsherry vinegar
2tspbrown sugar
1clovegarlicminced
1tspDijon mustard
freshly ground pepper to taste
Instructions
In a medium skillet, saute the lardons over medium heat until crisp and brown, 8 to 10 minutes.
Drain the fat from the pan into a glass measuring cup and reserve. Using a slotted spoon, transfer the lardons to paper towels to drain.
Add the olive oil, potatoes and the shallots to the hot pan and saute until tender, 6 to 8 minutes.
Remove from heat and set aside.
for the vinaigrette
Add olive oil to the reserved bacon fat if necessary to make 1/3 cup.
In a small bowl, combine the bacon fat, sherry vinegar, brown sugar, garlic, mustard and 3 grinds of pepper. Whisk until well combined.
Set aside and keep warm.
for the eggs
In a deep saute pan over medium heat, bring 2 inches of water to a simmer.
Add the cream of tartar and stir to dissolve.
Break each egg into a small bowl and gently slide the eggs, one at a time, into the simmering water. Poach until the whites are firm but the yolks are still runny, 5 to 7 minutes.
Using a slotted spoon, transfer the eggs to a plate.
to assemble
In a large bowl, toss the frisee with the vinaigrette.
Add the lardons, potatoes, shallots and parsley. Toss again and divide among 4 serving plates.