Frisee Salad

Name: Frisee Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups frisee greens, torn; 4 oz thick-cut bacon, diced; 2 tbsp shallot, minced; 2 tsp Dijon mustard; 2 tbsp sherry vinegar; 2 tbsp extra virgin olive oil; 4 large eggs; 1 tbsp white vinegar; 1/2 tsp kosher salt; 1/4 tsp black pepper, ground

A classic French bistro salad featuring crisp frisee greens tossed in a warm bacon vinaigrette and topped with a poached egg.

30 minMediumServes 4340 cal/serving

FrenchSaladStovetopLow CarbGluten-FreeNut-FreeDairy-FreeCorn-Free

Ingredients

4 cups frisee greens, torn
4 oz thick-cut bacon, diced
2 tbsp shallot, minced
2 tsp Dijon mustard
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
4 large eggs
1 tbsp white vinegar
1/2 tsp kosher salt
1/4 tsp black pepper, ground

Instructions

1

In a skillet over medium heat, render 4 oz diced thick-cut bacon until crisp and cooked through to an internal temperature of 145°F, about 6 to 8 minutes.
2

Remove cooked thick-cut bacon with a slotted spoon, keeping the pan drippings over low heat.
3

Whisk 2 tbsp minced shallot, 2 tsp Dijon mustard, 2 tbsp sherry vinegar, 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper into the warm pan drippings to form a warm dressing.
4

Place 4 cups torn frisee greens in a bowl and toss with the warm dressing and rendered thick-cut bacon.
5

Bring a pot of water to a gentle simmer, stir in 1 tbsp white vinegar, and poach 4 large eggs for 3 to 4 minutes until whites are set.
6

Divide tossed frisee greens onto plates and top each portion with a poached egg.

Questions

How long does Frisee Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Frisee Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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