Friday, 14 September 2012

French Food Friday...Frisée Salad with Bacon-Shallot Vinaigrette

 
recipe and photo from here
 
 
This weeks recipe is simple but a favourite of mine and we often have this for lunch.....combined with  some lovely bread fresh from the market, it always goes down a treat.
 
Ingredients
3 slice(s) bacon, cut into 1/2-inch pieces
12 ounce(s) (2 to 3 heads) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens
1 medium shallot, minced
2 tablespoon(s) white wine vinegar
1 teaspoon(s) Dijon mustard
 1/4 teaspoon(s) salt
 1/4 teaspoon(s) pepper
2 tablespoon(s) olive oil
6 large eggs
 
Directions
1.In a medium sized frypan, cook bacon on medium 5 minutes or until browned, stirring occasionally.

2.Meanwhile, in 12-inch frypan, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
3.Remove frypan from heat. With slotted spoon, transfer bacon to paper towels to drain.

4.Whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.

5.Reduce frypan heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
6.To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely groun black pepper if you like.
 
....bon appetit à tous, Leeann x

5 comments:

  1. Miam! Miam! I am trying this tomorrow evening. Merci, Leeann... Veronique (French Girl in Seattle)

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  2. Hi Leeann,
    Trying this tonight - with goat cheese and diced pancetta (and real French Dijon mustard). Thanks for the idea :-)))
    xo from Florida,
    Anne

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  3. Hi Leeann. Thanks for posting this simple and elegant recipe. I can't wait to taste how the richness of the egg and bacon is balanced by the acid in the vinegar and mustard. Yum!

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  5. Delicious! I love how the French can make lovely food and make it look so simple. Will be giving this a go for dinner one night this week

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