Frisee Salad with Bacon Vinaigrette and Fried Egg
Frisée Salad with Bacon Vinaigrette and Fried Egg
20 minutes total time
20 minutes active time
This is a fun take on the classic French salad. Traditionally it’s topped with a gently poached egg. But, I like to serve it with an egg fried over high heat because it makes the thinnest parts of the egg whites delightfully brown and crispy. Bacon fat, rendered from the pardons, is the key to the flavorful vinaigrette.
4 large eggs
2 medium heads frisée
3 extra-thick slices bacon
1 tablespoon plus 1 teaspoon red wine vinegar
Freshly ground pepper
¼ cup vegetable oil
Crack the eggs into individual ramekins or small bowls.
Remove and discard any tough, discolored, or broken outer leaves from the frisée and then trim the root ends. Tear the leaves into fork-sized pieces, wash well, and spin dry thoroughly. You will need 8 lightly packed cups. Reserve the remaining frisée for another use.
In a medium sauté pan or cast-iron skillet, cook the bacon over medium-high heat, turning as needed, until it’s crispy, 4 to 6 minutes. Remove the pan from the heat and transfer the bacon to a paper towel lined plate to drain. Let cool for a minute or two and then chop into bits.
Pour out all but 1 tablespoon of the bacon fat from the pan. Return the bacon to the pan with the frisée, tossing to lightly coat with the fat (it’s fine if the pan is still hot).
Divide the frisée and the bacon among four plates. Drizzle about 1 teaspoon of red wine vinegar over each salad and add a few dots of balsamic around the edges. Season with salt and pepper.
Heat a large skillet with a lid over high heat. Pour in the vegetable oil. As soon as it is rippling with heat, quickly, but carefully add the eggs, and cover the pan. When the whites are just set (the edges of the whites should be golden brown and crisp), 1 to 2 minutes, remove from the skillet with a slotted spatula and place atop each salad. Season the eggs with a bit of salt and pepper.
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- 4 large eggs
- 2 medium heads frisée
- 3 extra-thick slices bacon
- 1 tablespoon plus 1 teaspoon red wine vinegar
- Balsamic vinegar
- Kosher salt
- Freshly ground pepper
- ¼ cup vegetable oil