January 20, 2017 by dgarnett2013
Frisee aux lardons: Balthazar Cookbook by Keith McNally, Riad Nasr & Lee Hanson, adapted by DG
- 1 head of frisee, cored, rinsed, dried and torn into bite sized pieces
- 2 tabs (plus extra for poached egg water) sherry vinegar
- 75g lardons
- 1 shallot, peeled and minced
- 3 – 4 tabs olive oil
- pinch of salt, plus more to taste
- Black pepper
- 1 tab fresh herbs – parsley, chives, chervil, tarragon chopped together (or whatever combo you have)
- 2 large eggs
- Croutons (optional – to make, bake cubes of stale brioche or bread in the oven for about ten mins).
Prepare the pan for poaching the eggs: Fill a wide, straight sided sauté pan with water (about two thirds full) and add a splash of vinegar.
Over a medium-high flame, bring to a gentle simmer and adjust the heat to maintain it.
In a dry skillet or sauté pan over medium heat, brown the lardons on all sides. Add the minced shallots and continue to cook for 2 to 3 mins, to soften and lightly brown them.
Without pouring off the fat, add the 2 tabs vinegar to the pan.
Bring to the boil, using a wooden spoon to scape any delicious bits that have caramelised on the surface of the pan.
When the vinegar has reduced by half, about 3 mins, turn off the flame.
Add the olive oil, salt, and pepper and stir well to combine.
Pour this warm vinaigrette with bacon into a bowl of frisee, along with the croutons, if using, and fine herbs.
Toss well to combine. Divide the salad among 2 plates, piled high.
Crack the eggs, one at a time, into a small saucer and then slide them into the simmering water.
Poach for 4 mins, resulting in a set white and a cooked but runny yolk.
With a slotted spoon, scoop out the poached eggs, one at a time, drain, and position on top of each pile of frisee.
Sprinkle with crunchy sea salt and a few turns of the pepper mill.
Made the day of Rose’s Class 5 Spring term assembly. Here with Annabelle and Ike.