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Frisée Salad with Bacon and Poached Egg

Prep Time10 minsCook Time20 minsTotal Time30 mins

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.

 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:
1

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.

2

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

3

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.

4

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:
5

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.