Friday, July 6, 2012

Curly Endive (Frisee) Salad with Poached Egg

This classic French bistro offering is easy to make and a perfect light and quick supper when served with crusty bread. The rich creaminess of the egg provides the perfect foil for the crunchy, bitter greens.
This recipe is written per person so make as many as you like.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes



1/3 to 1/2 head curly endive (frisée) per person
Scant 1 Tbsp. mild olive oil per person
1 tsp. good-quality red wine vinegar or sherry vinegar per person
1/2 minced shallot per person
1/4 to 1/2 tsp. dijon mustard per person
Salt and pepper
1 to 2 slices thick-cut bacon or 1/4 cup lardons per person
1 to 2 eggs per person


  1. Tear endive into bite-size pieces; rinse and dry endive thoroughly. Set aside.
  2. In a small bowl or measure cup, mix oil, vinegar, shallot, and mustard. Add salt and pepper to taste. Set aside.
  3. In a large frying pan over medium heat, fry bacon or lardons until brown and crispy, about 5 minutes. Set aside to drain on paper towels.
  4. Bring a pan of water to a simmer for poaching the eggs. When the water is ready, toss endive in a large bowl with the dressing. Toss more than you think is necessary to really evenly coat all the endive. Toss in coarsely crumbled bacon or lardons. Divide among serving plates.
  5. Poach eggs and top each salad with an egg or two. Serve immediately.

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