A NEW KIND OF LOVE FOR SALAD
Wednesday, August 5, 2009
8 oz (250 g) frisée (French curly endive)
6 oz (175 g) thick-cut bacon slices
16 haricot verts
2 tbsp (25 ml) distilled white vinegar
4 large eggs
2 tbsp (25 ml) chopped shallots
3 tbsp (45 ml) Newman’s Own Balsamic Vinaigrette
Tear frisée into bite-size pieces and put in a large bowl. Set aside.
Cut bacon slices crosswise into 1/4-inch (5 mm) thick sticks (lardons). In a heavy skillet, cook bacon over moderate heat, stirring occasionally, until golden. Remove skillet from heat, leaving bacon in skillet.
Bring salted water to a boil. Add haricot verts and cook for 3 minutes or until fully cooked. Drain. Plunge into bowl of ice water to cool down. Drain well and pat dry.
Have ready another skillet with 1-inch (2.5 cm) warm water and set aside. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. Egg will become oval, with yolk completely covered by white. Add remaining 3 eggs in same manner. Simmer eggs about 5 minutes for runny yolks to about 7 minutes for firmer yolks. Immediately transfer eggs to skillet of warm water.
Reheat bacon in its skillet over moderate heat. Add shallots and cook, stirring, 1 minute. Add balsamic vinaigrette and boil 5 seconds. Immediately pour hot dressing over frisée and toss with salt and pepper to taste. Divide salad among four plates and top with drained poached eggs and haricots verts. Season eggs with salt and pepper and serve salad immediately.
Serves 4.
