Frisée Salad with Poached Egg

Traditionally known as "French Country Salad," this simple salad is hearty as a meal or can be served as a starter. This version from the NYT serves 6 as a light meal.

Dressing: 

  • 2T sherry vinegar (champagne or red wine vinegar works too)
  • 1 tsp balsamic vinegar
  • salt to taste
  • 1 tsp Dijon mustard
  • 1 small clove of garlic
  • 1/3 c extra virgin olive oil, or 1/4 c evoo + 2T walnut oil

Salad:

  • 2 heads frisée, tender light greens only, washed and dried (about 6 cups)
  • 6-8 pieces of thick cut bacon cut into lardon (optional)
  • 1 T chopped fresh herbs, such as parsley, tarragon, or chives
  • 1 sweet red pepper, thinly sliced
  • 6 thin slices baguette or whole grain bread, rubbed with a cut clove of garlic and cut into squares
  • 6 large eggs
  • 1T vinegar
  • salt + pepper
  • 1 tsp fresh thyme leaves
  1. Combine lettuce, herbs, red pepper, lardon and croutons in a large bowl.
  2. Poach the eggs. Fill a lidded frying pan with water and bring to a boil. Add 1T vinegar to the water. One at a time, break the eggs into a tea cup, then tip from the teacup into the pan (in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for no more than 4 minutes. Lay a clean dish towel next to the pan and use a slotted spoon to carefully remove poached eggs from the water. Set on towel to drain.
  3. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated and distribute among salad plates. Top each serving with a poached egg. Season the egg with salt, pepper and thyme leaves.

 

 

robin hollandComment