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Frisée with Lardons and Poached Eggs

Recipe information

  • Yield

    serves 4 as an appetizer

Ingredients

2 tablespoons distilled white vinegar
4 large eggs
1 large head frisée (about 5 ounces), washed and spun dry
6 ounces (about 4 slices) 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

Preparation

  1. Step 1

    Bring a large, deep skillet of water to a boil. Reduce to a simmer; add the white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water. Repeat with the remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer the eggs to the pan of warm water.

    Step 2

    Place the frisée in a large bowl; set aside. Cook the bacon, stirring occasionally, in a medium sauté pan over medium-high heat until golden brown, about 3 minutes. Add the shallot; cook 1 minute. Add the red-wine vinegar; bring to a boil, swirling to combine. Pour over the frisée. Season with salt and pepper; toss to coat evenly.

    Step 3

    Divide among 4 plates. Drain the eggs, and top each salad with one. Sprinkle the eggs with salt and pepper. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladFrenchEuropeanFriséeChicoryLeafy GreensVegetableBaconCured MeatMeatSideMainDinnerDairy FreeNut FreeGluten FreeKetoEasyQuickWeeknight MealsPoachCookbooks
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