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Frisee Salad with Lardons and Poached Eggs

Martha's recipe is inspired by one from Pastis restaurant in New York City.

  • Servings: 4
Frisee Salad with Lardons and Poached Eggs

Source: Martha Stewart's Cooking School

Ingredients

  • 4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces
  • 2 tablespoons distilled white vinegar
  • 8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces
  • 3 tablespoons finely chopped shallot
  • 5 tablespoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 4 large eggs
  • 1 slice white bread

Directions

  1. Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.

  2. Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.

  3. Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.

  4. Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.

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