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frisee salad featured

Classic Frisee Salad with Crispy Lardons and Poached Egg

This elegant French bistro-style frisee salad features crispy bacon lardons, homemade croutons, and a perfectly poached egg with warm bacon dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Green Salads
Cuisine: French
Calories: 488
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head frisée lettuce root removed, leaves separated
  • 1/3 lb thick-cut bacon about 5 slices, cut into matchsticks
  • 1 cup artisan bread ripped into 1/2" pieces
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp Kosher salt plus more for serving
  • 1 medium shallot minced
  • 1 Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp white wine vinegar
  • 2 large eggs
  • 1-2 Tbsp high-quality extra virgin olive oil for serving
  • Freshly ground black pepper
  • Flaky sea salt optional

Equipment

  • Rimmed baking sheet
  • Medium skillet
  • Medium saucepan
  • Slotted spoon

Method
 

  1. Preheat oven to 375°F. Toss bread pieces with olive oil and salt on a baking sheet. Bake for 7 minutes until golden and crispy.
  2. Cook bacon lardons in a skillet over medium heat until crispy, 7-9 minutes. Transfer to paper towels, reserving the fat.
  3. Add minced shallot to bacon fat and cook until soft, 2-3 minutes. Whisk in red wine vinegar and Dijon mustard.
  4. For the poached eggs, bring water to a simmer in a saucepan. Add white vinegar, create a gentle whirlpool, and carefully drop in eggs. Cook 3-4 minutes until whites are set but yolks remain runny.
  5. Toss frisée and lardons in a bowl with warm bacon dressing. Season with salt and pepper.
  6. Divide salad between plates, top with croutons and poached eggs. Finish with a drizzle of olive oil and flaky sea salt if desired.

Notes

  • Store components separately - lettuce can keep 3 days wrapped in paper towels, cooked lardons and dressing for 2-3 days refrigerated, and croutons in an airtight container at room temperature for 3 days.
  • For best results, poach eggs fresh just before serving.