Dinner Tonight: Frisée Aux Lardons Recipe
- 4 tablespoons distilled white vinegar
- 1 large head frisee, torn into bite-sized pieces.
- 4 slices thick-cut bacon, cut into 1/4-inch thick matchsticks
- 3 tablespoons minced shallot
- 1/4 cup red wine vinegar
- 4 eggs
- Bring a saucepan or pot of water to a gentle simmer with the white vinegar-it should be barely bubbling. Crack the eggs (one at a time) into a ladle or small bowl, then lower or slip them into the water in one quick motion. Gently guide the eggs back into a compact shape if the whites spread out too much. Cook until the whites are completely set, 3-5 minutes.
- In the meantime, fry the bacon over medium-high heat in a skillet until browned and rendered, about 3-4 minutes, then ad the shallots for an additional minute. Remove from the heat, add the red wine vinegar, and stir well to incorporate,
- Toss the frisee in the dressing until well-coated, then season with salt and pepper. Plate, and top each salad with a poached egg. Finish with extra pepper.
white vinegar, head frisuee, bacon, shallot, red wine vinegar, eggs
Taken from www.seriouseats.com/recipes/2008/05/frisee-aux-lardon-bacon-and-eggs-salad-recipe.html (may not work)