This is an elegant French salad that I serve as an appetizer or first course, but could be a meal on its own. It’s a lot of fun to make and looks fantastic when served, if you poach the egg properly. This recipe makes four salads so adjust depending on the size of your dinner party.
Ingredients
- 8 oz. Thick cut bacon – cut into lardons (long thin slices)
- 2 TBL White vinegar
- 4 large eggs
- 4 large handfuls of frisee (Endive)
- 2 oz Blue cheese – crumbled (~1 cup)
- 2 oz Red wine vinaigrette – see recipe
- 6 cups water
- Kosher salt and ground pepper to taste
- 12 slices of baguette – toasted
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- In a heavy bottom frying pan, cook the sliced bacon. Transfer to a plate to drain and keep warm.
- Meanwhile, start water to boil in a sauce pan on High heat.
- Chop the endive in 2″ strips and toss with bacon, blue cheese, and vinaigrette. Arrange on four plates.
- Add vinegar to the boiling water.
- One at a time, crack egg into a small bowl, and slowly lower into boiling water while sliding egg out of bowl. Reduce heat to simmer and cook until egg whites are set and yolk is still soft (~4 mins).
- Gently lift each egg from water using a slotted spoon and place on top of salad.
- Place toasted bread around sides of plate and serve.
