French Frisée Salad with Poached Egg

Ingredients

• 4 oz thick-cut bacon or pork belly lardons
• 6 oz frisée lettuce, pale inner leaves only
• 2 whole large eggs
• 1 tablespoon white vinegar
• ½ teaspoon kosher salt
• 1 small shallot, minced
• ½ teaspoon Dijon mustard
• 1.5 tablespoon red wine vinegar
• 3 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper

Instructions

1. 1

   If using bacon, cut it into 1/4-inch matchsticks (this is called lardons). If using pork belly, remove the skin and cut into 1/4-inch cubes. Set aside. Tear the pale inner leaves of the frisée into 2-inch pieces — discard any tough outer leaves and the core. Place in a medium bowl. Finely mince 1 small shallot and set aside.

2. 2

   Set a 10-inch stainless steel skillet over medium heat. Add the bacon or pork belly lardons and cook, stirring occasionally, until the fat renders and the pieces turn golden and crispy at the edges, about 6-8 minutes. You should hear a gentle, steady sizzle — if it's smoking aggressively, lower the heat slightly. Using a slotted spoon, transfer the lardons to a paper towel–lined plate, leaving 2 tablespoons of the rendered fat in the pan.

3. 3

   Add the minced shallot to the warm fat and cook over medium heat, stirring occasionally, until softened and just beginning to turn golden, about 1-2 minutes. You should smell the sharp aroma of the shallot. Add 0.5 teaspoon of Dijon mustard and stir to combine. Remove from heat, then whisk in 1.5 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil. Season with 0.25 teaspoon of kosher salt and 0.125 teaspoon of freshly cracked black pepper. Taste and adjust seasoning — the vinaigrette should taste sharp and mustard-forward, balanced by the rich rendered fat.

4. 4

   Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon of white vinegar and 0.5 teaspoon of kosher salt, then bring to a gentle simmer over medium heat — you should see small bubbles rising from the bottom and sides, but not a rolling boil. Gently crack one egg into a small cup, then create a gentle whirlpool in the water with a spoon. Slide the egg into the center of the whirlpool and cook until the white is set but the yolk still jiggles slightly when nudged, about 3-4 minutes. The white should look opaque and slightly firm. Using a slotted spoon, transfer to a paper towel to drain. Repeat with the second egg.

5. 5

   Place the frisée in a medium bowl. Pour the warm vinaigrette over the greens and toss gently until every leaf is coated and begins to wilt slightly, about 30 seconds. Divide the salad between two plates, creating a nest on each. Top each nest with a poached egg — the yolk should be warm and runny enough to create a sauce when cut. Scatter the crispy lardons around and over the top. Season the eggs with a pinch of kosher salt and a few cracks of black pepper. Serve immediately while the salad is still warm.

Tools you’ll need

• 10-inch stainless steel skillet
• medium bowl
• slotted spoon
• paper towels
• medium saucepan
• small cup
• whisk
• instant-read thermometer (optional)
• two serving plates

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