Frisée Salad with Bacon Vinaigrette & Poached Egg

Course Salad
Cuisine salad


  • oz. smoked bacon diced
  • ½ cup red wine vinegar
  • 1 tablespoon shallots minced
  • 1 tablespoon Dijon mustard
  • 1 small tomato chopped
  • 4 medium heads of frisée lettuce cored, washed and dried
  • 1 cup of croutons
  • ½ cup white wine vinegar
  • 4 eggs


  • Render the bacon over low heat in a heavy-bottomed pot until brown & crispy.
  • Strain the bacon, reserving the fat.
  • To make the vinaigrette – Deglaze the pot with the red wine vinegar – scraping up the browned bits from the bottom.
  • Remove from heat – whisk in the mustard and shallots, add some of the reserved bacon fat, and tomatoes – season with sea salt & pepper to taste.
  • Meanwhile, in a separate pot, bring approx. two quarts of water and the white wine vinegar to a simmer.
  • Crack eggs carefully into the water and poach until the whites appear firm.
  • While the eggs are poaching, heat the dressing in the pot and add the frisée lettuce & croutons tossing until the lettuce is warm and slightly wilted.
  • Mound warm vinaigrette tossed frisée on plates and top with a poached egg – sprinkle the egg with salt & pepper and serve immediately.


Yield: Serves 4.
Keyword salad, Salads and Salad Dressings