Honest Farm Bacon and Poached Egg Salad with Mixed Greens
This is a classic bistro salad that makes a wonderful meal, especially when you make it with farm-fresh eggs. If you prefer a less bitter salad green you can use escarole.
Serves 4
8 slices thick-cut bacon, halved crosswise
2 to 4 tablespoons extra-virgin olive oil
6 ounces frisée (curly endive), about 7 cups, washed and dried
1 to 2 small heads Bibb lettuce, leaves separated
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons distilled white vinegar
4 large eggs, preferably organic
1. Preheat the oven to 350°. Arrange the bacon on a large baking sheet with a rim. Bake 25 to 30 minutes, until crisp. Transfer to a large plate lined with paper towels. Pour drippings into measuring cup. Add enough olive oil to make 1/3 cup.
2. Tear the frisée into bite-size pieces and arrange on 4 plates with Bibb leaves. Divide bacon pieces among plates.
3. Place drippings and oil in a small skillet over medium-high heat; add shallots and cook, stirring, 1 to 2 minutes, until soft. Whisk in red wine vinegar and mustard; simmer 1 minute. Add a large pinch of salt and pepper; set aside and keep warm.
4. Fill a large deep saucepan half full with water; add white vinegar and bring just to a simmer. Break each egg into a teacup. Slide eggs, one at a time, into the water. Cover pan and remove from heat. Let it rest 3 to 4 minutes, until whites are cooked but yolks are still runny. Remove eggs with a slotted spoon; drain before placing on top of salad greens. Immediately drizzle with warm dressing. Sprinkle with salt and pepper to taste.
