Frisee Salad Lyonnaise
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.
Ingredients
- 6 slices apple-wood smoked bacon cut into 1/4" sticks (lardons)
- 1 tbsp olive oil
- 8 oz Yukon Gold potatoes peeled and cut into 1/2" dice
- 1/2 cup thinly sliced shallots
- 1/2 tsp cream of tartar
- 4 lg eggs
- 8 cup frisee or curly endive small yellow and pale green leaves only, rinsed and dried
- 1/4 cup chipped flat-leaf parsley
vinaigrette
- 1/3 cup reserved hot bacon fat plus olive oil if needed
- 1 1/2 tbsp sherry vinegar
- 2 tsp brown sugar
- 1 clove garlic minced
- 1 tsp Dijon 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.
- Top each with a poached egg and serve.
- Pair with Rodney Strong Vineyards Sauvignon Blanc