Frisée Salad with Poached Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
4 tablespoons olive oil |
ten 1-inch-thick slices french or italian bread |
1/2 pound salt pork, diced |
2 shallots, sliced thin |
3 tablespoons white-wine vinegar |
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried, crumbled |
2 garlic cloves, minced |
2 teaspoons distilled white vinegar |
6 large eggs |
2 heads frisée* (french curly endive), torn into pieces (about 12 cups) |
Directions:
1. Preheat oven to 350°F.
2. Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper. Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes.
3. In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander. Rinse salt pork under cold water and pat dry with paper towels. Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned. Remove salt pork with a slotted spoon and drain on paper towels.
4. Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well.
5. Fill a wide skillet with 2 inches water and add distilled vinegar. Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer. Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water. As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes. Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites.
6. In a large bowl toss together frisée, dressing, salt pork, and croutons. Divide salad among 6 plates and top with poached eggs.
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