Saturday, May 23, 2009

Frisée aux Lardons

Classic. Beautiful. Bacon.

Bacon fat rendered from crisp fried bits is whisked into a warm vinaigrette and drizzled over a salad of mixed greens, served with a poached egg. Classic bistro fare.

Frisée aux Lardons
Adapted from Nancy Silverton (via Dishing up Delights)

4 slices bacon, chopped
1 teaspoon olive oil
1 shallot, minced
1-2 cloves garlic, minced
2 large eggs
1 teaspoon bacon fat
1 head frisée (I used a bag of mixed salad greens)
1 teaspoon balsamic vinegar
salt and pepper to taste
1 teaspoon Dijon mustard

Over medium-low heat, cook bacon until crispy. Drain fat, reserving one teaspoon, and add olive oil, shallots and garlic. Cook 2-3 minutes.

Whisk in Dijon and season with salt and pepper. Cook for about one minute and stir bacon back in. Set aside.

In a separate saucepan, set water to just below boiling. Crack an egg into a dish, give the water a strong stir and slip the egg into the water. Cook 3-5 minutes, lift egg out with a slotted spoon and set on a paper towel. Repeat for the second egg.

Drizzle vinaigrette over salad and toss to combine. Serve with poached egg on top.

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