Poached Egg, Bacon and Frisee Salad
Instructions:
Although the bistro classic (in French, Salade aux Lardons) doesn’t usually have honey and mustard in it, we’ve given it an American twist that works well with the salty bacon 1 pound slab bacon, cut into 1 â„2-inch pieces 2 medium shallots, thinly sliced into rings 3 tablespoons plus 1â„2 teaspoon white wine vinegar 2 teaspoons Dijon mustard 2 teaspoons honey 1â„2 teaspoon freshly ground black pepper 4 large eggs, at room temperature 2 large heads frisée or curly endive , torn into bite-sized pieces
Makes 4 servings
- To render the fat, place the bacon in a cold skillet set over low heat. When the bacon starts to sizzle, stir well, then cook slowly until crispy and well browned, about 15 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, keeping the rendered fat in the pan.
- Raise the heat to medium. Add the shallots and cook, stirring frequently, until softened, about 2 minutes.
- Remove the skillet from the heat and whisk in the 3 tablespoons vinegar, the mustard, honey, and pepper until creamy. Cover and set aside to keep warm.
- Bring a large saucepan fi lled halfway with water to a boil over high heat. Add the remaining 1â„2 teaspoon vinegar and reduce the heat so the water simmers very slowly.
- Crack each of the eggs into small bowls or teacups, then slip the eggs into the water. Reduce the heat even further and cook at a very gentle simmer until the whites are set and the yolks are fi lmed over, 2 to 3 minutes. (For tips on poaching eggs, see page 18.)
- Meanwhile, divide the frisée among four plates. Top with the bacon bits.
- Transfer a poached egg to each salad, using a slotted spoon to drain it well before setting it on the greens. Rewhisk the dressing in the pan, then drizzle it among the salads before serving.