Recipe by Paula Bowman
Photography by Michael Alberstat
Food styling by David Grenier
First published in Wish April 2008
Chef's Tip
You can cook eggs up to one day ahead. After poaching, transfer eggs into a bowl of cold water. Chill until needed. Reheat in simmering water for 30 seconds before serving.
food
Frisée, Bacon & Egg Salad
This salad offers a great hit of the protein. It's also great for serving at a buffet-style brunch - line up poached eggs in stylish spoons so guests can assemble their own salad. Chef's Tip: You can cook eggs up to one day ahead.
Ingredients (Makes 6 servings )
| 2 tbsp | red-wine vinegar |
| 1 tbsp | Dijon mustard |
| 1/4 tsp | kosher salt |
| 1/2 cup | vegetable oil |
| 4 | slices bacon, cut into 1/4-inch sticks |
| 1 tbsp | white vinegar |
| 6 | eggs |
| 3/4 lb | frisée (about 3 heads), torn into bite-size pieces |
| 2 tsp | finely chopped fresh chives |
Instructions
- In a small bowl, whisk together red-wine vinegar, mustard and salt. Slowly pour in oil, continuing to whisk until mixture thickens. Set aside.
- Meanwhile, in a skillet over medium heat, cook bacon until crispy, about 10 minutes. Drain on paper towels and keep warm.
- Fill a large pot with three inches of water and add white vinegar. Bring to a gentle simmer over low heat. Break each egg into a cup or ramekin, being careful to keep yolk intact. Slide eggs into water one at a time and gently spin water around each egg with slotted spoon to allow the white to fold over itself. Cook until whites are just firm, about 4 minutes, and remove with slotted spoon. Drain eggs on a clean kitchen towel; trim any untidy edges with kitchen scissors and season with salt and black pepper.
- To assemble, toss greens with vinaigrette, bacon and chives. Divide among plates or shallow bowls and serve alongside eggs.
Nutritional information
Nutrients per serving: about 282 calories, 27 g fat, 9 g protein, 3 g carbs, 2 g fibre, 386 mg sodium. Excellent source of vitamin A and vitamin B12.
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