Here is my take on the bistro classic of frisee salad scattered with lardons (thick batons of crispy chewy bacon) and topped with a poached egg. There are not a lot of components to this dish, so use the freshest eggs and good quality thick cut or slab bacon. Note that this recipe serves two rather than the usual 4 due to the fact that unless there are two heads of frisee per box, or they are really large heads, that is how much the average frisee will serve.
INGREDIENTS:
¼ pound slab bacon cut into 1½ inch by 3/8ths inch batons 1 large head frisee, cleaned and cut into bite-sized lengths 2 eggs, poached 2 slices egg bread, brioche, ciabatta, or other fine grained “white” bread, crusts removed, toasted, cut in half into triangles ½ cup bacon vinaigrette (See recipe) or as needed Salt and pepper to taste -Optional-2 tablespoons minced shallot or chivesMETHOD:
Sauté the bacon in a large pan until golden on the outside and still a little chewy. Remove from the pan and dry on paper toweling. Save the fat for the dressing.
Toss the frisee with the shallots or chives if you are using them, then toss the greens with just enough dressing to coat them lightly. Add in the lardons and toss to distribute, then divide between two plates.
Make a dent in the center of the greens and place a just poached egg there. Salt and pepper the salad, place toasts on either side of the plate and serve.
Chef’s Notes:
Of course, being that this is classic bistro fare, there are many variations. Lardons or just little cubes of bacon. Toasts or croutons. I like toasts for pushing things around and mopping the plate. If you wish, just use a simple sherry mustard vinaigrette instead of the bacon vinaigrette.
Serves: 2
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
