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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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warm frisee, bacon and poached egg salad from the rocky mountain news Ingredients:
2 heads frisee, trimmed washed and torn |
8 ounces bacon (uncured applewood smoked) |
1 tablespoon bacon fat |
1 tablespoon extra virgin olive oil |
4 tablespoons onions, finely diced |
3 large fresh garlic cloves, chopped |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1 pinch cayenne pepper |
salt |
pepper |
4 large eggs |
Directions:
1. in a large bowl layer paper towel on the bottom and put in washed greens cover and chill allowing frisee to drain.
2. cut raw bacon into bite size pieces and cook over medium heat to render all fat.
3. when bacon is crispy remove with slotted spoon reserve only a tablespoon of fat and reduce heat under fat to medium low.
4. spread bacon out on paper towel to keep crispy.
5. fill a medium saute pan with at least an 1 1/2 of water bring to a boil then reduce to simmer.
6. add olive oil to pan of bacon fat.
7. saute onion till translucent.
8. add garlic and cook till soft then remove from heat.
9. place equal portions of frisee in 4 salad bowls and creat a nest in the middle.
10. stir vinegar, mustard, cayenne, salt and pepper into onion and garlic bacon fat saute and mix well.
11. pour dressing evenly over frisee bowls.
12. salt the simmering water.
13. quickly crack each egg into the water and poach for 3-4 minutes.
14. while eggs are cooking sprinkle bacon pieces onto salad bowls.
15. suaing a slotted spoon place a hot egg on top of each salad.
16. season with salt and pepper to taste.
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