Name (optional): Donna Reeves
Recipe Name: Frisee Salad with Warm Vinaigrette
Description: This recipe calls for frisee lettuce but I tried it with our frisee mustard greens. Delicious!
Dish Type: Salad
Main Ingredient: Green
2 tbs white vinegar
Sea Salt and Fresh Black Pepper
8 Slices of Bacon
2 Shallots, thinly sliced
5tbs extra virgin olive oil
1 tbs dijon Mustard
2 tbs red wine vinegar
1/2 lemon juiced
2 tbs chopped chives, plus more for garnish
1 lg head Frisee lettuce, torn into bite size pieces
Fill a large skillet with water, bring to a boil, add vinegar and a large pinch of salt. Reduce heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. cook until the eggs are set, 31/2 to 4 minutes. Remove eggs with a slotted spoon and dab the bottom with paper towels to dry.
Put bacon and shallots into a cold skillet with a tbs. of olive oil and cook over medium heat until the bacon is browned and crisp. remove with slotted spoon , drain on paper towels. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tbs of olive oil, red wine vinegar, and lemon juice. Shake well, add the chives, taste and season with salt and pepper.
Put the frisee into a large bowl and toss it with the dressing, cooked bacon, and shallots. To serve, place a large mound of salad onto a plate. and top with poached egg. Garnish with some chives and a drizzle of olive oil.
Number of Servings: 4
Source: Tyler Florence