Frisee with Lardons and Poached Eggs
Photography: Anna Williams
MSL Cookbook Vol. 2; The New Classics
Yield Serves 4 as an appetizer
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 1 large head of frisee (about 5 ounces), washed and spun dry
- 6 ounces thick-cut bacon, cut into 1/4-inch-thick strips
- 3 tablespoons finely chopped shallot
- 1/4 cup red-wine vinegar
- Coarse salt and freshly ground pepper
- Bring a large, deep skillet of water to a boil. Reduce to a simmer, add white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding bowl just over vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer eggs to pan of warm water.
- Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes. Add shallot; cook 1 minute. Add red-wine vinegar; bring to a boil, swirling to combine. Pour over frisee. Season with salt and pepper; toss to coat evenly. Divide among four plates. Drain eggs, and top each salad with one. Season egg with salt and pepper. Serve immediately.
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