+
0 (0)

Category: Salads

Classic frisee salad

Classic frisee salad
Ricardo DeAratanha / Los Angeles Times

Lately you can't pick up a food magazine without coming across another ode to bacon, which really is one of the most seductive ingredients ever cured. But there's more to the story than the American way of frying. Now that ... Read more

Total time: 40 minutes | Serves 4
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar, divided
  • 1 small shallot, minced
  • 2 tablespoons chopped chives
  • 3 tablespoons walnut oil
  • Salt and freshly ground black pepper to taste
  • 4 ounces pancetta, cut into ( 1/4 - by 1-inch) lardons
  • 3 thick slices sturdy bread, crusts removed, cut into 1-inch cubes (about 3 cups cubed)
  • 4 large eggs
  • 8 cups torn frisee (3 small heads in bite-size pieces)

Step 1Combine the mustard, 2 tablespoons vinegar, shallot and the chives in small bowl and whisk to blend. Whisk in the oil. Season with salt and pepper to taste. Set aside.

Step 2Blanch the pancetta pieces in a small pan of simmering water for 10 minutes. Drain on paper towels.

Step 3Heat a small skillet over medium-high heat. Add the pancetta and cook, stirring constantly, until the fat is rendered and the meat is cooked but not crisp, 4 to 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Immediately add the bread cubes and cook, stirring constantly, until crisp, about 6 to 8 minutes. Remove and set aside.

Step 4Bring a deep skillet of water to a rolling boil. Add the remaining 1 tablespoon vinegar and one-half teaspoon salt and stir well. Reduce the heat and bring to a simmer. Break each egg into the water and poach 90 seconds. Using a slotted spoon, immediately transfer the eggs to a plate and keep warm.

Step 5Place the frisee in a large bowl and toss with the mustard dressing, pancetta and croutons. Divide among 4 serving plates. Top each salad with an egg seasoned with salt and pepper. Serve immediately.

Each serving:
307 calories; 14 grams protein; 22 grams carbohydrates; 6 grams fiber; 19 grams fat; 3 grams saturated fat; 217 mg. cholesterol; 564 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Petite green salad
Chopped Greek Salad
Lemon Rice Salad With Capers and Pine Nuts
Tuna and cucumber with citrus mayonnaise