Frisée Salad With Poached Eggs And Maple Roasted Bacon
By Chef John Ash
This Frisée salad recipe is an extravagant entree salad. A base of frisee greens is piled high with crumbled bacon, maple syrup and shallots.
Total Time 45 mins
Prep Time 15 mins
Difficulty Level Medium
8 strips thick sliced bacon
1/2 cup maple syrup
2 tbsps white wine vinegar
4 large eggs
1 tbsp finely chopped shallots
1 tbsp fresh lemon juice
2 tsps grainy Dijon mustard
3 tbsps extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
6 gently packed cups of frisée greens, torn into medium-size pieces
Separate bacon and blot dry with paper towels. Coat both sides of bacon liberally with maple syrup. Lay bacon in a single layer on a sheet pan with parchment or a silicon baking mat.
Cook bacon in a preheated 425° oven, turning once, until browned and lacquered, about 12 minutes. Transfer to a lightly oiled plate to cool. Break slices into quarters.
Prepare eggs for poaching: Bring a 4-quart saucepan of water to a boil; add vinegar; reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don't cook the eggs yet.)
In a medium bowl, whisk together shallots, lemon juice, mustard, and olive oil. Season to your taste with salt and pepper. In a large bowl, toss frisée with vinaigrette. Divide frisée and bacon between 4 plates.
In the saucepan, slide the eggs into the water and cook until just firm, about 2 minutes. Using a slotted spoon to drain the eggs, top the salads with an egg and season with salt and pepper. Serve immediately.