by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
The secret to this salad is in its simplicity. The tartness of the dressing balances the bitterness of the greens and runny egg yolk that gets mixed in.
- For The Dressing:
- 4 teaspoons minced shallots
- 2 teaspoons strong Dijon mustard
- 2 ounces white wine vinegar + 1 tablespoon for poaching eggs
- 6 ounces vegetable or light olive oil
- Fresh ground pepper and salt as needed
- For The Salad:
- 1 (8-ounce) bag frisee lettuce
- 8 slices thick-cut bacon, cut into ½-inch strips and cooked until crisp
- 8 ounces croutons
- 4 eggs, for poaching
In a small bowl, combine the shallots, Dijon, white wine vinegar, salt, and pepper and whisk. While still whisking, slowly drizzle the oil into the bowl until it has all been added and appears opaque.
To a large serving bowl, add the frisee, bacon, and croutons.
Poach the eggs: Add a tablespoon of the vinegar to a shallow pan of water and bring to a simmer. The water should be deep enough to fully cover the eggs once they’re added.
One at a time, crack the eggs into a small ramekin or bowl and gently lower them into the hot water. Cook them for 3 to 5 minutes, or until the white is fully set and the yolk is runny. Remove the eggs with a slotted spoon and blot on a folded paper towel.
Toss the salad with enough of the dressing to evenly coat the leaves to your taste, then top each of four salads with its own poached egg. Sprinkle a little salt and pepper on the egg and serve.