Makes 6 servings
This is a classic bistro salad that you will love from the first bite. The slightly bitter frisée pairs really well with the smoky, salty bacon, and the crunchy texture of both components is set off by the unctuous soft yolk of the olive oil–poached egg. The egg can be cooked to your liking, but the salad is at its best when the yolk is runny.
- 6 oz pancetta or smoked bacon, cut into lardons (about 1/4-inch by 1/4-inch by 2-inches)
- 3 shallots, thinly sliced
- 2 tablespoons champagne vinegar
- 1/2 cup olive oil
- 6 large eggs
- 3 heads frisée, washed and thoroughly dried
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup tomato concassé (peeled diced tomatoes)
- 1 tablespoon finely chopped chives
- In a small sauté pan over medium heat, cook the pancetta until crispy, about 3 minutes. Transfer the pancetta to paper towels to drain and reserve.
- Add the shallots to the pan and cook until translucent and tender, about 4 minutes. Remove the shallots and reserve.
- Add the vinegar to the pan and increase the heat to high. Bring the vinegar to a boil and immediately remove the pan from the heat. Add the shallots back to the pan of hot vinegar.
- In another sauté pan, heat the olive oil over medium heat until hot but not smoking. Break one egg into the oil and constantly spoon the hot oil over the top of the egg to poach it. Cook each egg until the white is opaque but the yolk is still soft, about 2 minutes. Reserve the cooking oil and hold the eggs in warm water while you dress the salad.
- Place the frisée in a bowl and toss with the shallot-vinegar mixture. Add the lardons and season with salt and pepper.
- Divide the salad among six plates, top each with a warm egg, and drizzle with some of the warm cooking oil. Sprinkle some tomatoes and chives on top.