With the holiday season upon us, I’m thinking of how to eat light(er?) in between office parties and social gatherings. I can almost feel “holiday weight” creeping up on me. This salad is not exactly the healthiest (or lightest) one out there but, unlike other salads, it does keep you full and satisfied for a while. The whole process is quite a production but it is totally worth it! The textural contrast of the runny egg, the crunchy, buttery croutons, the light acidity of the dressing – that, my friends, makes a great winter salad! 🙂
Note: The original recipe calls for bitter greens like frisee and endive. I personally don’t like frisee, which feels like a piece of barb wire going down my throat, so I used dark field green instead.
Makes 2 servings
- 6 cups frisee or endive
- 4 strips bacon
- 2 slices French or Italian bread and 1 Tablespoon butter to make buttered croutons
- 2 extra large eggs
- 1 teaspoon chopped shallots
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, pressed (optional)
- Salt and pepper to taste
Cook the bacon on medium heat until done, about 5 minutes. Remove from the heat and drain on paper towels. Let cool and chop.
Cut the bread into cubes. Toast on medium high heat in a small saucepan with a tablespoon of melted butter. Do not stir the bread unless to turn to a different side once one side is toasted.
In a medium saucepan, bring water to a boil and reduce to a very gentle simmer. Crack an egg into a small bowl. Make a whirpool with a spoon or spatula, slide the egg in the middle of the whirpool, cover and let stand for 3 minutes off the heat. Repeat with the second egg.
In a small bowl, mix the olive oil, vinegar, mustard, garlic (if using), and salt and pepper until well blended. In a large bowl, toss the frisée with the dressing. Plate the dressed greens, add bacon and croutons, and top with a poached egg. Break the egg yolk and mix with the greens.
Et voila! Bon appetit!