Frisée Salad with Lardons

Name: Frisée Salad with Lardons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters diced baguette (1/2 inch); 8 larges eggs; 907 grams frisée, leaves torn into bite-size pieces; 2 larges garlic cloves, chopped; 340 grams lean slab bacon, cut into 1/2-inch dice; 59 milliliters red wine vinegar; 8 servings Salt and freshly ground pepper; 3 larges shallots, thinly sliced; 8 servings Peanut or vegetable oil; 1 Tbsp white wine vinegar

Frisée Salad with Lardons is a dairy free recipe with 8 servings. One portion of this dish contains approximately 17g of protein, 21g of fat, and a total of 290 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have salt and pepper, eggs, shallots, and a few other ingredients on hand, you can make it. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. It works well as a main course.

Instructions

In a large skillet, cook half the bacon over moderate heat until just crisp, 4 to 5 minutes.

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Bacon

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Frying Pan

Transfer the bacon to a bowl and repeat with the remaining bacon.

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Bacon

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Bowl

Pour all but 2 tablespoons of the bacon fat into a small glass measuring cup.

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Bacon Drippings

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Measuring Cup

Reheat the bacon fat in the skillet.

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Bacon Drippings

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Frying Pan

Add the diced baguette and cook over moderately high heat, stirring a few times, until crisp, about 4 minutes.

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Baguette

Transfer the croutons to a plate to cool. Toss in the bowl with the bacon.

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Croutons

Bacon

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Bowl

Bring a large skillet of water to a boil.

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Water

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Frying Pan

Add the white wine vinegar. Break 1 of the eggs into a small cup and slide the egg into the water. Repeat with 3 more eggs. Simmer over moderate heat until the whites are firm and the yolks are soft, about 3 minutes. Using a slotted spoon, transfer the poached eggs to a large platter lined with paper towels. Repeat with the remaining eggs. Keep the poaching water at a low simmer.

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White Wine Vinegar

Poached Egg

Water

Egg Yolk

Egg

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Slotted Spoon

Paper Towels

Measure the reserved bacon fat into a large skillet.

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Bacon Drippings

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Frying Pan

Add enough peanut oil to equal 1/3 cup.

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Peanut Oil

Add the shallots, season generously with salt and pepper and cook over low heat until softened, about 3 minutes.

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Salt And Pepper

Shallot

Add the garlic and cook until fragrant, about 1 minute.

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Garlic

Whisk in the red wine vinegar and remove the dressing from the heat.

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Red Wine Vinegar

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Whisk

Return the poached eggs to the simmering water to reheat for 30 to 40 seconds. Bring the dressing back to a simmer over low heat.

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Poached Egg

Water

Add the frise to the bacon and croutons in the bowl, add the hot dressing and toss well. Season with salt and pepper. Mound the salad in serving bowls or on plates and top each with a poached egg.

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Salt And Pepper

Poached Egg

Croutons

Bacon

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Bowl

Serve at once.

Make Ahead: The eggs can be poached up to 2 hours ahead. Refrigerate and bring to room temperature before reheating.

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Egg

Place in a saucepan of simmering water for 30 to 40 seconds, drain, pat dry and serve.

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Water

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Sauce Pan

Wine Recommendation: A dry but fruity red with good acidity and a slight earthiness, such as a Beaujolais-Villages, can balance the flavors in this salad. Two good choices: the 1999 Louis Jadot and the 1999 Georges Duboeuf Flower Label.

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Wine