As my husband says, the French have it figured out. Eat eggs for dinner! This salad was so damn good and so easy to make, I think we will make this our new Sunday staple.
Warm Bacon Friseé Salad
Serves 2 (can easily be doubled)
4-6 organic eggs
2 Tablespoons white vinegar
1 head of organic friseé lettuce, chopped
4-6 slices bacon
2 shallots or baby red onions
2 Tablespoons red wine vinegar
salt and pepper
Fill a high-edged skillet with 2 inches of water. Bring water to a simmer and stir in 2 Tablespoons of white vinegar. Break 2 eggs into 2 shallow bowls or teacups. Gently slide the eggs into the simmering water. Repeat quickly with the remaining eggs. Cook eggs in simmering water for 1 minute, then gently flip them over with a large spoon (or two.. a second spoon helps!). Cook one more minute then remove the eggs with a slotted spoon and drain on paper towels. Season the eggs with salt and pepper.
Clean out your skillet or grab another one. Cook the bacon in the skillet until crispy. Meanwhile, put the friseé in a large mixing bowl. Remove the bacon to drain on paper towels, leaving the bacon fat in the skillet and the heat on. Add the shallots and cook for one minute. Add the red wine vinegar and bring it too a simmer. Turn off the heat. Crumble or chop the bacon and stir it into the bacon fat dressing. Toss the warm dressing with the frissé. Serve topped with the soft-poached eggs.
Break the yolk and let it run down into the warm salad. The warm, salty, fatty, acidic dressing with the crunchy, fresh frisee just heads to a new level with the buttery yolk of the egg. Writing this is making me salivate. It is just downright sexy.
I went on a sugar detox about a week ago. Since then, my dreams have been totally wacky, yet relevant to my life. This salad made it into my dreams last night, and I woke up wanting more. Haha.
Song o the day: "Wild Child" Brett Dennen