Frisée Salad with Bacon, Croutons and Poached Eggs
Description
This meal makes breakfast for dinner really special. A curly endive lettuce topped with homemade croutons, crispy bacon and a runny poached egg makes it a wonderfully delicious salad.
Ingredients
2 large eggs, poached
6 bacon slices, cut into 1/4 inch pieces
2 c. torn day-old bread
1 head friseée lettuce (curly endive)
Dressing:
1 T. dijon mustard
2 T. lemon juice
1 T. sherry or red wine vinegar
1/4 c. olive oil
2 T. minced shallot
1 T. finely chopped chives
Directions
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Poached Eggs:
Bring a small saucepan of water to a boil over high heat; lower heat to low; bring water back down to a low simmer so that there are just be a few bubbles hitting the surface.
Crack each egg into small cups. One at a time, tip an egg into the barely simmering water. Set a timer for 90 seconds. When the timer goes off, turn off the heat; remove egg with a slotted spoon. Place egg on a paper towel-lined plate until ready to use. Repeat with the second egg.
Prepare the salad while bringing the water to a boil.
Salad:
Heat a cast-iron skillet over medium heat; add bacon. Slowly render the bacon, stirring occasionally until crispy and brown; remove bacon from the skillet, leaving the fat. Transfer bacon to a paper towel lined platter.
Sauté the torn bread in the bacon fat until toasted and golden brown on all sides, about 5-10 minutes; remove bread from the skillet; transfer to the paper towel-lined platter with the bacon.
Dressing:
Make the dressing in the bottom of a large bowl by whisking together the mustard, vinegar, lemon juice, shallot and chives. While whisking, slowly stream in the olive oil, continue whisking until the dressing is completely emulsified.
Toss the frisée, bacon and bread with the dressing. Divide the salad between two plates; top each salad with a poached egg. Season generously with salt and pepper.
Serve immediately.
2 servings.