Frisée Salad with Poached Egg

Frequently found in a mesclun (a mixture of baby greens) and makes for a delicious added green to any meal.
Ingredients:
  • 1 cup bread
  • ripped into ½” pieces
  • 2 Tbsp extra virgin olive oil
  • ½ tsp Kosher salt
  • 5 slices of bacon
  • thick preferred!
  • 1 shallot
  • minced
  • 1 Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp white wine vinegar
  • 2 large eggs
  • 1 large head frisée lettuce (endive) root removed
  • leaves separated into smaller pieces
  • ground black pepper for serving
  • 1-2 Tbsp high quality extra virgin olive oil for serving
  • Flaky sea salt optional
  • for serving
Directions:
  1. Make the croutons – Preheat oven to 375 F. Place torn pieces of bread on a rimmed baking sheet
  2. then toss with 2 Tbsp olive oil and Kosher salt. Bake for 7 minutes
  3. or until crispy and golden brown. Set aside until needed.
  4. Cut the bacon into lardons – Cut ⅓ lb of sliced bacon into matchsticks that are about ¼” thick.
  5. Cook the lardons – Heat a medium skillet over medium heat. When hot
  6. add the lardons and cook until crispy on all sides
  7. stirring occasionally
  8. about 7-9 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel lined bowl
  9. leaving the bacon renderings in the pan.
  10. Make the dressing – Return the skillet to medium heat
  11. then add minced shallot and cook until soft
  12. about 2-3 minutes. Add 1 Tbsp red wine vinegar and 1 tsp Dijon mustard
  13. then whisk. Set aside until ready to serve.
  14. Poach the eggs – Fill a medium saucepan with 2-3 inches of water. Bring to a boil
  15. then reduce the heat to medium-low (you want to get to a gentle simmer). Add 1 Tbsp white vinegar
  16. then swirl the water into a whirlpool with a spoon or spatula. Carefully drop in one egg
  17. then let it set for a few seconds. Drop in the second egg. Cook until the whites are cooked through
  18. but the yolk is still runny
  19. about 3-4 minutes. Use a slotted spoon to transfer the eggs to a paper towel lined plate. Repeat with additional eggs
  20. as needed.
  21. Assemble the salad – Place frisée leaves in a large mixing bowl
  22. then add the lardons. Drizzle the hot bacon dressing on top (if it solidified
  23. heat it up again slightly)
  24. then give it a good toss. Season to taste with Kosher salt and black pepper. Divide the salad evenly between plates
  25. then top each with croutons and a poached egg. Alternatively
  26. assemble to serve family-style.

Serve immediately with a drizzle of extra virgin olive oil and a pinch of flaky sea salt.

Share your recipe

Have a favorite recipe for your Harvest Box items that you’d like to share?  Send it along and we’ll add it to our collection!

Get in Touch

We would love to hear from you!  If you have any questions or comments fill out the form below and we will be in touch.