Frisee Salad with Lardons, Eggs and Herbed Vinaigrette (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 baguette, thinly sliced on the bias in 1/2-inch pieces |
9 tablespoons extra-virgin olive oil, divided |
1/2 pound sliced gruyere cheese |
1 pound lardons, cut into pieces |
2 finely chopped shallots |
1 tablespoon dijon mustard |
2 tablespoons sherry vinegar |
salt and freshly ground black pepper |
1 tablespoon chopped tarragon leaves |
1 tablespoon chopped chervil leaves |
4 tablespoons butter |
6 large eggs |
6 heads frisee, washed and dried |
Directions:
1. Preheat the oven to 400 degrees F.
2. Put baguette slices on a sheet pan and drizzle with 2 tablespoons olive oil. Top each slice with some cheese. Place into oven for 10 minutes or until cheese is melted and brown.
3. In a medium saute pan over medium-high heat, add 1 tablespoon olive oil and lardons. Render lardons until crispy and caramelized.
4. While lardons are rendering, make the vinaigrette. In a small bowl, combine the shallots and mustard. Whisk in the vinegar and the remaining extra-virgin olive oil. Season with salt and pepper, tarragon and chervil.
5. Remove the lardons from pan and drain on a paper towel lined plate. Set aside. In the same skillet, add butter and crack eggs 1 at a time and cook 2 minutes per side, or until yolks are set.
6. While the eggs are cooking, arrange frisee in a large bowl. Pour dressing over frisee and toss to coat.
7. On 6 plates, arrange a mound of salad and top with fried eggs. Garnish with the lardons, and set 2 croutons on each plate. Serve immediately.
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