Frisée, Poached Egg and Bacon Salad
6 servings
40 minutes
Frisée salad with poached eggs and bacon is an exquisite dish of American cuisine that combines textural variety and rich flavor. This salad reflects French influence in U.S. cooking through the use of frisée and classic poached eggs. Crispy bacon simmered in water gains a deep flavor, while the delicate poached eggs add creaminess. The dressing made from lemon juice, shallots, Dijon mustard, and olive oil gives the dish a tangy zest and light acidity. Served on fresh lettuce leaves, it makes for an ideal light yet nutritious lunch. This salad can be served as a standalone dish or as an elegant addition to dinner. Its simplicity in preparation and rich taste make it a versatile choice for both everyday meals and special occasions.
1
Simmer the bacon in 250 ml of water over medium heat, stirring until the water evaporates. Transfer the bacon to a plate. Keep the fat.
- Bacon: 100 g
2
To prepare poached eggs, boil water with vinegar, crack in the eggs, hold for two minutes, and then place in cold water to cool.
- Chicken egg: 8 pieces
- White wine vinegar: 1 tablespoon
3
In a bowl, whisk together lemon juice, chopped shallots, and mustard with three tablespoons of remaining fat. While whisking, pour in olive oil, and season with salt and pepper.
- Lemon juice: 50 ml
- Shallot: 50 g
- Dijon mustard: 1 tablespoon
- Olive oil: 3 tablespoons
4
Mix frisée and bacon with the prepared mixture. Place on two lettuce leaves and serve with poached eggs.
- Frisee: 230 g
- Bacon: 100 g
