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Frisse Salad

posted by Admin User at 2022-03-01 11:58:00

This Salad Is Inspired By A Classic French Country Recipe! The tradiional dish includes thick-cut bacon and fried egg. The lacy green leaves offer a slightly bitter flavor and tender texture. The white to yellow center has a subtle crunch and offers a much milder flavor than the leaf tips.  Frisse Salad With Fried Egg

  • 2 Heads Frisse (Curly Endive)-use tender light green leaves only; washed and dried (about 6 cups)
  • 6 ounces of thick-cut bacon (about 6 slices)
  • 1 tablespoon chopped fresh herbs, such as parsely, tarragon and/or chives
  • 1 large shallot
  • 1 sweet red pepper, very thinly sliced
  • 6 thin slices of baguette or whole grain bread, toasted, rubbed with a cut of garlic and cut into squares
  • 6 large eggs
  • 3 tablespoons of extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • Kosher Salt
  • Freshly Ground Pepper
1. Bring a medium saucepan of water to a boil. Meanwhile, tear ¼ baguette into 1" irregular craggy pieces (these will be your croutons). Cut 6 oz. thick-cut bacon crosswise into ¾" strips. Peel 1 large shallot, then thinly slice crosswise. Slice ½ small bunch of chives into ¾" batons.

2. Thoroughly wash and dry 
8 cups frisée. Transfer to a large bowl.

3. Heat 
3 Tbsp. extra-virgin olive oil in a medium skillet over medium until shimmering. Add torn bread and stir well to evenly coat in oil. Reduce heat to medium-low and cook, stirring occasionally, until golden brown and crisp in some areas, 4–5 minutes. You aren’t looking for croutons that are crisp all the way through—just some good browning on the outside. Season with kosher salt and freshly ground black pepper and transfer to a plate. Let cool; reserve skillet.

4. Return skillet to medium heat. Cook bacon, stirring frequently, until just shy of crisp, 4–5 minutes.

5. Add shallots and ½ tsp. pepper and continue to cook, stirring occasionally, until shallots are just softened, about 2 minutes. Remove skillet from heat and stir in 
¼ cup red wine vinegar, scraping bottom of skillet to collect all those yummy bits.

6. Add 
1 Tbsp. honey, stirring to combine. Taste the dressing—if it feels like it needs a little bit more acidity, add a splash of vinegar. Every type of bacon will render out a different amount of fat, and it’s that fat that will balance out the acidic vinegar, so you have to use your judgement.

7. Time to poach 
2 eggs! Crack each egg into small separate bowls. Working over another bowl or the sink, carefully tilt bowl into a fine-mesh sieve, allowing excess white to slip through. This leaves behind a smaller orb of egg white that surrounds the yolk and ensures that your poached eggs won't have those scraggly, tail bits. Transfer egg to a medium shallow bowl. Repeat with remaining egg and transfer to same medium bowl.

8. Carefully lower rim of medium bowl into saucepan of boiling water. Tilt bowl so each egg gently drops into the water, one by one. Turn off heat and set a timer for 3 minutes. Poaching the eggs in hot, unmoving water, allows them to cook super gently.

9. While eggs cook, toss lettuce, bacon vinaigrette, croutons, and chives to combine; season with salt. Divide salad between bowls.

10. Back to those eggs. Using a slotted spoon, scoop up each egg and lightly blot on a clean kitchen towel or paper towels to remove any water clinging on.

Transfer egg to top of each salad; season eggs with salt and pepper.

Categories: Recipes