Frisée Salad with Lardons and Brioche
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
4
A frisée salad tossed with bacon and warm dressing and topped with a poached egg is a favorite in French bistros. Here, we serve this classic salad atop slices of lightly browned brioche, a yeast bread rich with butter and eggs.
Ingredients:
- 1/2 lb. thick-cut bacon, cut into 1/2-inch pieces
- 1 shallot, finely chopped
- 1 1/2 Tbs. sherry vinegar
- Salt and freshly ground pepper, to taste
- 4 slices brioche, each 3/4 inch thick, lightly
browned - 2 heads frisée, cored, leaves torn into 3-inch
pieces - 4 poached eggs
- Chopped fresh flat-leaf parsley for garnish
Directions:
In a fry pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel-lined plate. Set aside.
Discard all but 2 Tbs. fat from the pan and warm over medium-high heat. Add the shallot and sauté until softened, about 1 minute. Add the vinegar, reduce the heat to medium and simmer until slightly thickened, about 1 minute more. Season with salt and pepper. Remove from the heat and cover the pan to keep the dressing warm.
Place 1 brioche slice on each of 4 salad plates. In a large salad bowl, combine the bacon and frisée. Pour the warm dressing over the salad and toss to coat evenly. Arrange the salad on top of the brioche, dividing equally. Top each salad with 1 poached egg, garnish with parsley and serve immediately. Serves 4.
Discard all but 2 Tbs. fat from the pan and warm over medium-high heat. Add the shallot and sauté until softened, about 1 minute. Add the vinegar, reduce the heat to medium and simmer until slightly thickened, about 1 minute more. Season with salt and pepper. Remove from the heat and cover the pan to keep the dressing warm.
Place 1 brioche slice on each of 4 salad plates. In a large salad bowl, combine the bacon and frisée. Pour the warm dressing over the salad and toss to coat evenly. Arrange the salad on top of the brioche, dividing equally. Top each salad with 1 poached egg, garnish with parsley and serve immediately. Serves 4.
Adapted from
Williams-Sonoma Collection Series,
French,
by Diane Rossen Worthington
(Simon & Schuster, 2003).