Frisée Salad with Bacon and Poached Egg

Name: Frisée Salad with Bacon and Poached Egg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 oz (175 g) thick cut Ontario bacon, cut into 1/2-inch pieces; 1 shallot, minced; 1 tsp (5 mL) honey; 2 tsp (10 mL) Dijon mustard; ¼ tsp each salt and freshly ground pepper; ¼ cup (60 mL) red wine vinegar; ¼ cup (60 mL) extra virgin olive oil; 2 bunches frisée, torn into bite-size pieces; 1 head Boston lettuce, torn into bite-size pieces; ¼ cup (60 mL) sliced radishes; 4 poached eggs; 2 tbsp (30 mL) chopped fresh chives

This classic French salad uses thick cut bacon to make lardons, which are crunchy morsels that accent the crisp lettuce and protein-rich poached egg.

Prep Time10 minsCook Time20 minsTotal Time30 mins

6 oz (175 g) thick cut Ontario bacon, cut into 1/2-inch pieces

1 shallot, minced

1 tsp (5 mL) honey

2 tsp (10 mL) Dijon mustard

¼ tsp each salt and freshly ground pepper

¼ cup (60 mL) red wine vinegar

¼ cup (60 mL) extra virgin olive oil

2 bunches frisée, torn into bite-size pieces

1 head Boston lettuce, torn into bite-size pieces

¼ cup (60 mL) sliced radishes

4 poached eggs

2 tbsp (30 mL) chopped fresh chives

Steps:

Cook bacon in skillet over medium heat for 7 to 8 minutes, until fat is rendered and bacon is crisp. Remove bacon and let drain on paper towel.

Drain fat, keeping 2 tsp (10 mL) bacon fat in pan.

Add shallots to pan and sauté until tender, about 2 minutes. Add honey. Remove from heat. Whisk in mustard, salt, pepper, vinegar and olive oil.

Toss dressing with frisée, Boston lettuce and radishes. Divide among 4 plates. Top each with a poached egg and sprinkle with chives.

Cook’s Notes:

Serves 4

To poach an egg:Crack an egg into a small dish. Slip eggs into a skillet of simmering water mixed with 1 tbsp (15 mL) vinegar. Cook until white is set and yolk is cooked to desired doneness, 3 to 5 minutes. Remove to paper towel-lined plate with slotted spoon.

CategoryLunch

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