Frisee Salad with Lardons and Poached Eggs
Martha's recipe is inspired by one from Pastis restaurant in New York City.
- 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
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.
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.
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.
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.
SourceMartha Stewart's Cooking School