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.
- 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
- 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
- Combine lettuce, herbs, red pepper, lardon and croutons in a large bowl.
- 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.
- 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.