Curly Chicory and Poached Egg Salad with Bacon Vinaigrette (Salade Frisée aux Lardons) - dummies

Curly Chicory and Poached Egg Salad with Bacon Vinaigrette (Salade Frisée aux Lardons)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

This typical bistro salad is a popular working man’s lunch. Because it contains ample protein from the egg and bacon and lots of vitamin-rich chicory, it can easily be served as an entrée for lunch or dinner, as well as a substantial salad preceding a light entrée such as grilled fish or chicken.

Chicory and poached egg salad.
Credit: © Bossert

Preparation time: 15 minutes

Cooking time: 10 minutes

Yield: 4 servings

1-1⁄2 pounds curly chicory/endive or 2 small heads frisée lettuce

4 poached eggs

1⁄2 pound lean, thick-cut bacon, cut into 1⁄2-inch pieces

1 tablespoon extra-virgin olive oil

3 shallots, minced

5 tablespoons red wine vinegar

Salt and pepper to taste

  1. Remove the light green or yellow-white leaves from the center of the chicory or frisée.

    Set aside and use the dark green leaves for another salad. Cut the center leaves into bite-sized pieces. Place an equal amount in 4 salad or soup bowls. Place a poached egg on top of each salad.

  2. Place the bacon and oil in a large skillet. Cook over medium-high heat until the bacon is crisp.

    Add the shallots and cook for 30 seconds. Add the vinegar and cook a minute longer; then remove from the heat.

  3. Divide the bacon evenly among the 4 salads.

    Spoon some of the vinaigrette from the skillet over each salad. Season with salt and pepper. Serve immediately.

Poached eggs make for a quick and easy lunch or supper, especially if you happen to have some leftover cheese sauce, hollandaise sauce, or béarnaise sauce. Place the poached eggs on toast and spoon the warmed sauce on top. You also can serve the eggs over sautéed spinach.