Frisee Salad with Warm Vinaigrette (Tyler Florence) |
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Prep Time: 7 Minutes Cook Time: 4 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Ingredients:
2 tablespoons white vinegar |
sea salt and freshly ground black pepper |
4 eggs |
8 slices thick-cut bacon, cut into 1/2-inch pieces |
2 shallots, thinly sliced |
5 tablespoons extra-virgin olive oil, plus more for drizzling |
1 tablespoon dijon mustard |
2 tablespoons red wine vinegar |
1/2 lemon, juiced |
2 tablespoons chopped chives, plus more for garnish |
1 large head frisee lettuce, torn into bite size pieces |
Directions:
1. Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
2. Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
3. Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.
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