FRISEE AU LARDONS (frisee with poached eggs and warm bacon vinaigrette, for four)

½ pound frisee, torn into bite-sized pieces

6 ounces slab or thick-cut bacon

2 tablespoons distilled white vinegar

4 large eggs

2 tablespoons finely chopped shallots

3 tablespoons red wine vinegar

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

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1. Put frisee in a large bowl.

2. If using slab bacon, cut off rind, then cut bacon lengthwise into ¼ inch thick slices. Cut bacon slices (either type) crosswise into ¾ inch wide sticks.  Cook bacon in a 10 to 12 inch heavy skillet over moderate heat, stirring occasionally, until golden, about 7 minutes.  Remove skillet from heat and set aside.

3. Bring water in an egg poacher to a simmer, stir in the white vinegar, add eggs, cover and poach 3 to 4 minutes. Remove from heat and remove cover.

4. Reheat bacon in skillet over moderate heat. Add shallots and cook, stirring, for 1 minute.  Add red wine vinegar and boil 5 seconds, then immediately pour hot dressing over frisee.  Sprinkle with salt and pepper and toss well.

5. Divide salad among 4 plates, top each with a poached egg, season with salt and pepper and serve immediately.

 

 

from The Gourmet Cookbook