Salade Frisee aux Lardons

Curly frisee tossed with warm bacon lardons, a mustard vinaigrette and a soft poached egg.

Ingredients

• 1 large head frisee, torn into bite-size pieces
• 1/4 lb (112 g) slab bacon, cut into lardons
• 2 shallots, finely chopped
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• 4 eggs
• 1 tbsp white vinegar (for poaching)
• Salt and freshly ground black pepper

Directions

1. Place the frisee in a large bowl. In a skillet render the lardons until crisp, then remove with a slotted spoon, leaving the fat in the pan.
2. Add the shallots to the warm fat and soften briefly, then whisk in the red wine vinegar and mustard, followed by the olive oil, to make a warm vinaigrette.
3. Poach the eggs in simmering water with the white vinegar until the whites are set but the yolks runny, about 3 minutes.
4. Pour the warm dressing and lardons over the frisee and toss to wilt slightly. Season with salt and pepper.
5. Divide among plates and top each with a poached egg, breaking it open at the table.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; a bistro lunch standard he loved.