10/05/06; 2. Martin Short; French Bistro Salad

Martha and Martin Short make a Frisandee Salad with Lardons and Poached Eggs. Part 1.

Frisee Salad with Lardons and Poached Eggs

Place frisee in a large bowl. Set aside. Heat a medium skillet over medium-high heat. Add 1 tablespoon oil and bacon. Cook, stirring frequently, until lightly browned, about 3 minutes. Using a slotted spoon, remove bacon and set aside in a small bowl. Add shallots to skillet, reduce heat to medium, and cook until translucent, about 2 minutes. Add vinegar. Raise heat, and simmer for 30 seconds. Season with salt and pepper. Add remaining tablespoon oil, and swirl to combine. Set aside.
Bring a medium saucepan of water to a boil. Reduce to a simmer. Break one egg at a time into water. Poach for about two minutes for a runny yolk or longer if desired.
While the eggs are poaching, pour warm dressing over frisee. Sprinkle with parsley and reserved bacon. Toss to combine. Divide frisee evenly among 4 plates. With a slotted spoon, one at a time, remove eggs from water. Pat dry on a clean kitchen towel. Top each plate of frisee with an egg. Serve immediately.