Frisee aux Lardons with Poached Egg

A classic Lyonnaise salad of curly frisee with warm bacon lardons, croutons, and a poached egg in mustard vinaigrette.

Ingredients

• 2 heads frisee, pale inner leaves, washed and dried
• 6 oz slab bacon, cut into lardons
• 1 cup brioche or baguette croutons
• 4 very fresh large eggs
• 1 Tbsp white wine vinegar (for poaching)
• For the vinaigrette: 1 Tbsp Dijon mustard, 2 Tbsp red wine vinegar, 1 minced shallot, 5 Tbsp extra-virgin olive oil, salt and pepper

Directions

1. Whisk the mustard, red wine vinegar, and shallot, then stream in the olive oil to emulsify; season.
2. Render the lardons in a skillet until crisp; reserve, leaving some fat to toast the croutons until golden.
3. Poach the eggs in barely simmering water with the vinegar until the whites are set and yolks runny, about 3 minutes; drain on a towel.
4. Toss the frisee with the warm lardons, croutons, and enough vinaigrette to lightly coat.
5. Mound the salad on plates and top each with a poached egg.
6. Crack pepper over the egg and serve immediately so the warm yolk dresses the leaves.

Notes

Adapted from Thomas Keller’s Bouchon; a bistro staple Keller serves at his Bouchon bistros.