Originally a popular dish served in the bistros of Lyon, this classic salad has since spread across the country, becoming one of France’s most iconic dishes. With bacon and egg, you might think it’s breakfast, but it’s a great dish for any time of the day. For help on poaching eggs, follow this helpful guide (but do each egg one at a time)!
Serves: 4, as an appetizer • Time: 30 minutes
- 1 shallot, minced
- 3 Tbsp. red wine vinegar
- 2 tsp. Domaine des Vignes Dijon mustard
- 3 oz. slab bacon, cut into thin slices
- 1 head of frisée (curly endive)
- 4 poached eggs
- Le Saunier de Camargue fleur de sel fnishing salt
1. In a skillet over moderate-high heat, cook the bacon until the fat is rendered and the bacon is golden and crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate and reserve the rendered fat.
2. In a large bowl, whisk together the vinegar and mustard. Add the shallot and 1 tablespoon of the rendered bacon fat and whisk until emulsified. Add the frisée and bacon, then toss to coat evenly.
3. To serve, distribute the salad onto 4 serving plates, top with the poached eggs, and season with sea salt and pepper.
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