A mainstay at French bistros, this simple salad is also easy to assemble at home. Wash some frisée; whisk up a quick vinaigrette; sauté some bacon; and poach a few eggs. Combine everything together, and lunch is served.
Bitter Greens Salad with Bacon and Poached Eggs
- 2 heads frisée
- 1 small shallot, minced
- 2 Tbs. sherry vinegar
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) olive oil
- 4 thick slices smoked bacon, cut crosswise into 1/2-inch (12-mm) pieces
- 4 eggs
1. Tear the frisée into bite-sized pieces and put it in a large bowl. In a small bowl, combine the shallot with the vinegar, 1/2 tsp. salt and a few grindings of pepper. Let stand for 10 minutes. Whisk in the oil to make a vinaigrette. Taste and adjust the seasoning with salt and pepper.
2. In a sauté pan over medium heat, fry the bacon until crisp, about 5 minutes. Transfer the bacon pieces to the bowl with the frisée. Add the vinaigrette to the bowl and toss the salad to combine all the ingredients. Taste and season with salt if desired. Divide the salad among individual plates.
3. Pour water to a depth of 3 inches (7.5 cm) into a large sauté pan, add a pinch of salt and bring to a simmer over medium heat. Crack each egg into a small ramekin and, one at a time, carefully ease the eggs into the water. Adjust the heat so that the water barely simmers. Poach the eggs until they reach your desired doneness, 3 to 5 minutes.
4. Remove each egg from the water with a slotted spoon, and while the egg is still in the spoon, blot the bottom dry with a kitchen towel. Gently place an egg on each salad and serve immediately. Serves 4.
Recipe adapted from Williams Sonoma Cook Good Food: Simple Techniques and Foolproof Recipes for Everyday Eating