Zesty French Frisée Salad with Lardons and Poached Egg
This authentic French salad combines the sharpness of frisée with the rich flavors of crispy lardons and the lusciousness of a perfectly poached egg, topped with a tangy mustard vinaigrette.
Preparation
Get these tasks done before you start cooking.
Marinating the Lardons
- 1
Heat Pan
Heat a non-stick pan over medium heat.
- 2
Cook Lardons
Add lardons and cook until crispy, about 8 minutes.
Tip: Do not overcook the lardons; they should be crispy but not burnt.
- 3
Drain Lardons
Remove and drain on paper towels.
- 4
Chill Plates
Chill your salad plates in advance to keep the frisée crisp.
Tip: Pro Tip: Chill your salad plates in advance to keep the frisée crisp.
Preparing the Vinaigrette
- 1
Mix Mustard and Vinegar
In a small bowl, whisk together Dijon mustard and red wine vinegar.
- 2
Emulsify
Slowly drizzle in olive oil while whisking to emulsify.
- 3
Season
Season with salt and pepper.
How to Make Zesty French Frisée Salad with Lardons and Poached Egg
Total time: 40 min · Yields 4 servings
- 1
Poach the Eggs
Bring a saucepan of water to a gentle simmer with a splash of vinegar. Crack each egg into a small bowl and gently slip each one into the water. Cook for about 3-4 minutes for a runny yolk.
- 2
Assemble Salad
Arrange the frisée on chilled plates, scatter with lardons and chopped shallot.
- 3
Finish Salad
Drizzle the salad with vinaigrette, place a poached egg on top, and garnish with herbs.
Chef's Tips
Frequently asked questions
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