This is inspired by a classic French country salad. Recipe adapted from nytimes.com
Frisée Salad With Poached Egg
- 1 head chicory (frisée or escarole) , tender light green leaves only, washed and dried (about 3 cups), or 3 cups mixed baby lettuces, washed and dried
- 1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
- 1/2 sweet red onion, very thinly sliced (substituted red onion for red bellpepper which is not in season)
- 3 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
- 3 large or extra-large eggs
- 1 tablespoon vinegar (any kind)
- Salt and freshly ground pepper to taste
- 1 teaspoon fresh cilantro leaves or other herb of choice
- 3 slices thick bacon, cooked or ½ cup toasted nuts
- 1 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
- 1 teaspoon balsamic vinegar
- Salt to taste
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, minced or pureed
- 1/4 cup extra virgin olive oil, or walnut oil
- Combine the lettuce, herbs, red onion and croutons in a large bowl.
- Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
- Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among three salad plates. Add bacon or toasted nuts. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some cilantro leaves and serve.