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Frisée Salad With Poached Egg

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

Ingredients

For the salad

  • 2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
  • 1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
  • 1 sweet red pepper, very thinly sliced
  • 6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
  • 6 large or extra-large eggs
  • 1 tablespoon vinegar (any kind)
  • Salt
  • freshly ground pepper to taste
  • 1 teaspoon fresh thyme leaves

For the dressing

  • 2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
  • 1 teaspoon balsamic vinegar
  • Salt to taste
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced or pureed
  • ⅓ cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      261 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 186 milligrams cholesterol; 543 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves six

Preparation

For the salad

  1. Combine the lettuce, herbs, red pepper and croutons in a large bowl.
  2. Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
  3. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
  • Advance preparation: You can poach the eggs up to a day ahead. Keep in a bowl of water in the refrigerator. Drain on a kitchen towel before assembling the salad. The lettuces can be washed and dried, and held in plastic bags in the refrigerator overnight. Martha Rose Shulman can be reached at martha-rose-shulman.com.

4 minutes

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