Ingredients
- 3 cloves garlic, peeled and chopped
- 2 ¼ cups extra virgin olive oil
- Salt and freshly ground black pepper
- 1 baguette or crusty Italian loaf
- 16 slices bacon
- ¼ cup Dijon mustard
- ½ cup fresh lemon juice
- 1 tablespoon sugar
- ½ teaspoon ground white pepper
- ½ cup white vinegar
- 6 to 8 large eggs (1 egg per serving)
- 6 to 8 small bunches (1 bunch per serving) Italian frisee, washed and dried
- ¼ pound Cantal or Gruyere cheese
- Nutritional Information
Nutritional analysis per serving (6 servings)
1064 calories; 90 grams fat; 22 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 11 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 29 grams protein; 288 milligrams cholesterol; 1169 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Preheat oven to 400 degrees. In a small mixing bowl, combine garlic, 1/4 cup of the olive oil, and salt and black pepper to taste. Slice the bread thinly on the diagonal, to make ovals 3 inches long; 3 per serving will be needed. Brush both sides of the bread with the oil mixture, and place on a baking sheet. Bake until golden brown, about 5 minutes. Set aside.
- Bring a medium pot of water to a boil, add bacon, blanch 30 seconds, then remove and drain well. Dice bacon into 1-inch pieces. Place a medium saute pan over medium heat, add bacon and saute until browned. Then, remove the pan from heat. Discard the fat, then set aside the bacon in the pan.
- In a medium mixing bowl, combine mustard, lemon juice, sugar and white pepper. Mix well. Slowly whisk in the remaining 2 cups olive oil until well blended. Season with salt to taste. Add half the mixture to the pan with the bacon, and stir. Reserve the remaining vinaigrette.
- In a medium nonreactive saucepan, combine 4 cups water with vinegar and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to low. One at a time, gently break each egg into the water. Simmer just until whites are firm, about 3 minutes. Remove with a slotted spoon, and drain well in a colander.
- In a large mixing bowl, combine frisee with bacon mixture. To serve, place an equal amount of frisee in a mound in the center of each plate. Slant three croutons on top so that they touch at the center of the plate over the frisee.
- Using a cheese or vegetable peeler, cut slices of the cheese, placing one over each crouton. Place a poached egg on top of each salad, right where the croutons come together. Drizzle some of the reserved vinaigrette around the edge of each plate. Serve immediately.
Dining and Cooking