This simple French salad is perfect for a cold day. Tossed in a warm bacon fat and shallot vinaigrette and topped with a poached egg, it makes for a healthy and satisfying breakfast or lunch.
Rated 5.0 stars by 1 users
Salad
2
15 minutes
10 minutes
Thanks to Moondog's Farm we have some gorgeous endives in the shop right now. This is our very favorite way to eat them. The hearty greens are tossed in a warm bacon fat and shallot vinaigrette which they hold with strength and crunch! Top with crispy bacon lardons and a poached egg and you've got yourself one heckuva a breakfast.
Author:Gracie Schatz
1/4 lb bacon, chopped into 1/2" pieces
1 small shallot, finely diced
1 Tbsp olive oil
1 Tbsp dijon mustard
2 Tbsp apple cider vinegar
1 head of endive, cut into bite sized pieces, rinsed and spun dry
2 eggs (or more if you're hungry)
Cook the bacon in a large saute pan over medium heat, stirring until they are brown and crisp, about 5 minutes. Use a slotted spoon to transfer them to a paper towel lined sheet tray. Add the diced shallots to the saute pan and continue to cook until they are translucent, about two minutes. Add vinegar and mustard and whisk well to combine. Raise the heat and cook for 30 seconds, season with salt and pepper. Stream in the olive oil a little at a time, whisking constantly to emulsify.
Pour the warm dressing over the frisee right before serving and top with the crispy bacon lardons, poached egg and freshly cracked pepper.
Fill a medium sized sauce pot ¾ full and bring to a boil. Reduce to a simmer and add ½ cup of white or apple cider vinegar. While the water is simmering, use a metal spoon to stir it to create a whirl pool. Crack your egg into a ramekin for easy transfer and pour it carefully into the center of the whirlpool. Cook for 3 minutes and remove with a slotted spoon. Place the poached egg on a paper towel line sheet tray to dry, serve immediately.
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