Frisee & Poached Egg Salad with Crispy Lardon

PETIT-TAKETT

I miss Paris when I eat this salad. It’s so French. I often see it with asparagus instead of frisée. With every bite, I imagine that I am sitting in a little café somewhere, facing the boulevard as you often do in Paris, sipping a glass of rosé and savoring every bite of this amazing salad. If it sounds like I am romanticizing this meal, well, I guess I am. Isn’t that what great food is really all about?  N’est pas?

Dressing Ingredients:

1/4 cup lemon juice
1/4 cup + 2 tbs olive oil
3 tbs mayonaise
1 tbs Dijon mustard
1/8 tsp black pepper
1 tsp green goddess dressing base
1/8 tsp kosher salt
Using a whisk mix until completely combined. Makes about 1 cup of dressing

Salad Ingredients:

.35 lbs pancetta – chopped in cubes
2 heads of frisee chopped in large pieces
1 large shallot or 2 small ones sliced very thin in rounds
8 eggs – 2 per person
2 tbs finely chopped parsley for garnish

Fry the pancetta cubes until they are crispy on all sides about 10 minutes.  Then poach your eggs. I use an egg poacher to make mine. It’s very simple and takes out all of the hard work. I’ll cook the eggs until the whites are solid and the yolks are still runny.

Toss the frisee and shallots with the dressing. Then plate the salad, put the poached egg on top garnish with pancetta and freshly chopped parsley and a dash more dressing over the egg. This salad serves 4 people. Bon appetite!