Bistro-Style Frisée Salad with Perfect Poached Eggs
If you’ve never had a warm salad before, this Frisée Salad is going to be a total revelation. It’s my absolute favorite thing to make when I want a lunch that feels special. The trick is all in the timing—you want those croutons still crunchy and the egg yolk perfectly runny so it mixes easily with the bacon-shallot dressing. It’s rustic, salty, and just a little bit fancy—just like at your favorite French bistro. For dinner, pair it alongside a roasted chicken. C'est magnifique!
Servings: 4 servings
Calories: 488kcal
Video
Ingredients
- 1 cup artisan bread, ripped into ½-inch pieces
- 2 Tbsp extra virgin olive oil
- ½ tsp Kosher salt, plus more for serving
- ⅓ lb thick-cut bacon, about 5 slices, cut into lardons (thin strips)
- 1 medium shallot, minced
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp white wine vinegar
- 2 large eggs
- 1 large head frisée lettuce, root removed, leaves separated into smaller pieces
- Freshly ground black pepper
- 1-2 Tbsp high-quality extra virgin olive oil
- Flaky sea salt
Instructions
- Make the croutons. Preheat oven to 375°F (190°C). Place torn pieces of bread on a rimmed baking sheet, then toss with 2 Tbsp olive oil and Kosher salt. Bake for 7 minutes, or until crispy and golden brown. Set aside until needed.
- Cook the lardons. Heat a medium skillet over medium heat. When hot, add the lardons and cook until crispy on all sides, stirring occasionally, about 7-9 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel lined bowl, leaving the bacon renderings in the pan.
- Make the dressing. Return the skillet to medium heat, then add minced shallot and cook until soft, about 2-3 minutes. Add 1 Tbsp red wine vinegar and 1 tsp Dijon mustard, then whisk. Set aside until ready to serve.
- Poach the eggs. Fill a medium saucepan with 2-3 inches of water. Bring to a boil, then reduce the heat to medium-low (you want to get to a gentle simmer). Add 1 Tbsp white vinegar, then swirl the water into a whirlpool with a spoon or spatula. Carefully drop in one egg, then let it set for a few seconds. Drop in the second egg. Cook until the whites are cooked through, but the yolk is still runny, about 3-4 minutes. Use a slotted spoon to transfer the eggs to a paper towel lined plate. Repeat with additional eggs, as needed.
- Assemble the salad. Place frisée leaves in a large mixing bowl, then add the lardons. Drizzle the hot bacon dressing on top (if it solidified, heat it up again slightly), then give it a good toss. Season to taste with Kosher salt and black pepper. Divide the salad evenly between plates, then top each with croutons and a poached egg. Alternatively, assemble to serve family-style. Serve immediately with a drizzle of extra virgin olive oil and a pinch of flaky sea salt.
Notes
- Greens: No frisée? Substitute escarole or curly endive.
- Dressing tip: Toss with warm dressing to gently wilt the greens.
- Bacon swap: Use pancetta in place of bacon.
- Eggs: Plan on 1 egg per person. Poached is traditional, but soft-boiled, chopped hard-boiled, or fried eggs work well.
Nutrition
Calories: 488kcal | Carbohydrates: 29g | Protein: 20g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 890mg | Potassium: 554mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3517IU | Vitamin C: 14mg | Calcium: 153mg | Iron: 3mg
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