Frisee-Lardon Salad

Ingredients for Frisee-Lardon Salad

• 1 tablespoon distilled white vinegar

• 4 large eggs

• 2 colheres de sopa de azeite de oliva

• 110g slab bacon, cut into 1x1/4" pieces

• 1 medium shallot, finely chopped

• Sal kosher, pimenta moída na hora

• 120ml red wine vinegar

• 2 large heads of frisée, torn into bite-size pieces

• Fleur de sel

• 2 tablespoons 1 1/2" pieces fresh chives

Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.

Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn't taken on any colour, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by threequarters, 5–8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.

Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.

Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.

Eggs can be poached 4 hours ahead. Place in a bowl of ice water; cover and chill. Reheat in barely simmering water 1 minute before serving.

Aviso Legal

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