Frisee Salad With Lardons And Poached Eggs Recipes
FRISEE WITH LARDONS AND POACHED EGGS
Crispy lardons (bacon strips) team up with tender cooked eggs and peppery greens in this classic bistro salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Bring a large, deep skillet of water to a boil. Reduce to a simmer, add white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding bowl just over vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer eggs to pan of warm water.
- Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes. Add shallot; cook 1 minute. Add red-wine vinegar; bring to a boil, swirling to combine. Pour over frisee. Season with salt and pepper; toss to coat evenly. Divide among four plates. Drain eggs, and top each salad with one. Season egg with salt and pepper. Serve immediately.
FRISéE AUX LARDONS
Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
- In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
- For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
- Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
- Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED EGGS WITH FRISEE SALAD
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large, deep saute pan bring 2 1/2-inches of water to a boil. When the water comes to a boil, lower the heat to a bare simmer. There should only be small, infrequent bubbles on the surface. Add 1/4 cup vinegar and some salt to the water. Crack 1 egg into a small bowl, making sure the yolk remains unbroken. Gently slip the egg into the simmering water, using a spoon to make sure the egg is completely covered. Repeat with the remaining eggs. Cook to desired degree of doneness, 3 to 5 minutes. When the eggs are done, remove from the water with a slotted spoon. Place on clean paper towels or kitchen towel to drain. Set aside.
- In a small saute pan, cook the bacon until browned and crisp. Remove all but 2 tablespoons of the fat. Add the remaining 1/2 cup of white wine vinegar and stir, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until the vinegar is reduced by half. Add the sugar and cook until it is dissolved. Season with salt and pepper.
- Pour half of the bacon dressing over the frisee and toss with croutons. Divide the salad among 6 plates. Top each portion with a poached egg and a drizzle of the remaining dressing.
FRISEE SALAD WITH LARDONS AND POACHED EGGS
Martha's recipe for this Frisee Salad with Lardons and Poached Eggs is inspired by one from Pastis restaurant in New York City. It makes for a delicious breakfast or brunch recipe.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
- Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
- Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
- Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.
FRISéE WITH LARDONS AND POACHED EGGS
Yield serves 4 as an appetizer
Number Of Ingredients 7
Steps:
- Bring a large, deep skillet of water to a boil. Reduce to a simmer; add the white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water. Repeat with the remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer the eggs to the pan of warm water.
- Place the frisée in a large bowl; set aside. Cook the bacon, stirring occasionally, in a medium sauté pan over medium-high heat until golden brown, about 3 minutes. Add the shallot; cook 1 minute. Add the red-wine vinegar; bring to a boil, swirling to combine. Pour over the frisée. Season with salt and pepper; toss to coat evenly.
- Divide among 4 plates. Drain the eggs, and top each salad with one. Sprinkle the eggs with salt and pepper. Serve immediately.
More about "frisee salad with lardons and poached eggs recipes"
TRADITIONAL FRENCH FRISEE SALAD RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
5/5 (3)Total Time 1 hr 10 minsCategory BreakfastCalories 575 per serving
- Use a heavy bottom pan (preferably cast iron) and heat over medium-high heat. Add the bacon pieces so the wide side is flat against the bottom. When the fat starts to render, lower the heat to medium-low. Continue to cook for about 20 minutes, then use tongs to flip the bacon pieces over and cook for another 15 to 20 minutes. If you have thinner bacon, the cooking time should be reduced.
- Place a small pot of water over medium-high heat. This will be for the poached eggs. Add in the vinegar and let it warm while you are making all the other items. If you have made poached eggs before and are comfortable, use a larger pot to cook more than 1 at a time. If you have not made them before, start with a small pot. It is much easier.
- Next, wash the lettuce and spin dry or pat dry with clean dish towels. When dry, tear into bite sized pieces with your hands. Set aside.
FRISéE-LARDON SALAD RECIPE | BON APPéTIT
From bonappetit.com
3.2/5 (18)Estimated Reading Time 2 minsServings 4
- Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.
- Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn’t taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by three-quarters, 5–8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.
- Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.
- Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.
FRISéE SALAD WITH LARDONS AND POACHED EGG | COOKSTR.COM
From cookstr.com
Estimated Reading Time 3 mins
- Heat the oven to 350°F. Toss the croutons with the olive oil on a sided baking sheet. Sprinkle with salt and pepper to taste. Toast, turning once, until golden brown on both sides, about 10 minutes.
- Cook the bacon in a skillet over low heat, stirring occasionally, until crisp. Lift the bacon out of the pan with a slotted spoon and drain it on paper towels. Reserve the bacon fat and keep it warm.
- Bring about 2 quarts water to a boil in a saucepan. Add the white vinegar and lower the heat to a steady simmer. Break each egg into a small cup or ramekin. Fill a medium bowl with warm water and position it near the pot. Gently slide each egg into the saucepan of simmering water by bringing the small cup close to the water’s surface and letting the egg slide out. Adjust the heat to just under a boil. Cook the eggs until the whites are cooked and the yolks are just set, about 4 minutes. Lift the eggs out of the cooking water with a slotted spoon and place them in the bowl of warm water. The eggs will stay warm in this water for a few minutes but will not overcook.
FRISéE SALAD WITH LARDONS AND POACHED EGGS RECIPE | …
From epicurious.com
3.9/5 (34)Servings 4
FRISéE, POACHED EGG, AND BACON SALAD (SALADE LYONNAISE)
From saveur.com
FRISéE SALAD WITH LARDONS RECIPE - MARCIA KIESEL | FOOD & …
From foodandwine.com
Servings 8Published 2013-12-07
- In a large skillet, cook half the bacon over moderate heat until just crisp, 4 to 5 minutes. Transfer the bacon to a bowl and repeat with the remaining bacon.
- Reheat the bacon fat in the skillet. Add the diced baguette and cook over moderately high heat, stirring a few times, until crisp, about 4 minutes.
- Bring a large skillet of water to a boil. Add the white wine vinegar. Break 1 of the eggs into a small cup and slide the egg into the water. Repeat with 3 more eggs.
- Measure the reserved bacon fat into a large skillet. Add enough peanut oil to equal 1/3 cup. Add the shallots, season generously with salt and pepper and cook over low heat until softened, about 3 minutes.
- Return the poached eggs to the simmering water to reheat for 30 to 40 seconds. Bring the dressing back to a simmer over low heat. Add the frisée to the bacon and croutons in the bowl, add the hot dressing and toss well.
FRISéE SALAD WITH BACON, CROUTONS AND POACHED EGG ...
From cravingcalifornia.com
5/5 (1)Category SaladCuisine American, FrenchCalories 988 per serving
- Heat a cast-iron pan over medium heat then, add in the bacon. Slowly render the bacon, stirring occasionally until crispy and brown. Use a slotted spoon to remove the bacon from the pan but leaving the fat. Transfer the crispy bacon to a paper towel-lined plate.
- Next, sauté the torn bread in the bacon fat until toasted and golden brown on all sides, about 5-10 minutes. Remove the bread from the pan and transfer it to the paper towel-lined plate along with the bacon.
- Make the dressing in the bottom of a large bowl. Whisk together the mustard, vinegar, lemon juice, shallot, and chives. While whisking, slowly stream in the olive oil, continue whisking until the dressing is completely emulsified.
- Toss the frisée, bacon lardons, and toasted bread with the dressing. Divide between two plates and top each salad with a poached egg. Season generously with salt and pepper and serve immediately!
FRISEé SALAD WITH LARDONS AND EGG - FOOD GYPSY | EASY ...
From foodgypsy.ca
Reviews 1Servings 4Cuisine FrenchCategory Salads
- Start by first removing the thick skin from your salt pork, then place in a small pot, cover with cold water and bring to a low boil.
- Reduce heat and maintain a low simmer until a froth begins to form on the top. Gently remove the foam with a slotted spoon and rinse to remove the film in cold water. Continue to simmer and skim for about twenty minutes. Then salt pork from water, reserve to cool and discard water etc.
- While salt pork cools, make your vinaigrette: In a medium bowl add diced shallots, red wine vinegar, Dijon mustard, salt, and pepper. Add about ¼ cup of your oil, and whisk lightly. Then continue whisking, while slowly drizzling the remaining oil into your base until creamy and well mixed.
- If you find it a bit thick add a little water, a teaspoon at a time, and whisk until you get the consistency you’re looking for. Pour into a glass jar or bottle, toss on the cap, and store in the fridge until needed.
7 WAYS TO MAKE A CLASSIC FRISéE SALAD | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
- Warm Chanterelle and Frisée Salad. Earthy chanterelle mushrooms and nutty cheese shavings make this salad hearty enough to stand up to red wine. Warm Chanterelle and Frisée Salad.
- Poached Shrimp, Melon and Frisée Salad. Sweet poached shrimp is perfect with mild melon and peppery frisée. Poached Shrimp, Melon and Frisée Salad.
- Wilted Frisée Salad with Hot Smoky Tomato Dressing. Here’s a great way to serve a frisée salad in the winter.
- Frisée-and-Potato Salad. The secret to this exceptionally delicious dish is nutritional yeast, which adds an umami-rich flavor.
- Frisée Salad with Sautéed Chicken Livers and Croutons. Chicken livers, frisée, crisp bread, bacon and hard-cooked eggs make for a totally satisfying salad.
- One-Eyed Salad with Winter Greens and Brown Sugar-Bacon Vinaigrette. Baby greens join frisée in Andrew Zimmern’s beefed up version of the popular salad.
FRISéE SALAD WITH LARDONS RECIPE | MYRECIPES
From myrecipes.com
Servings 8Published 2004-06-10
- In a large skillet, cook half the bacon over moderate heat until just crisp, 4 to 5 minutes. Transfer the bacon to a bowl and repeat with the remaining bacon.
- Reheat the bacon fat in the skillet. Add the diced baguette and cook over moderately high heat, stirring a few times, until crisp, about 4 minutes.
- Bring a large skillet of water to a boil. Add the white wine vinegar. Break 1 of the eggs into a small cup and slide the egg into the water. Repeat with 3 more eggs.
- Measure the reserved bacon fat into a large skillet. Add enough peanut oil to equal 1/3 cup. Add the shallots, season generously with salt and pepper and cook over low heat until softened, about 3 minutes.
- Return the poached eggs to the simmering water to reheat for 30 to 40 seconds. Bring the dressing back to a simmer over low heat. Add the frisée to the bacon and croutons in the bowl, add the hot dressing and toss well.
- Make Ahead: The eggs can be poached up to 2 hours ahead. Refrigerate and bring to room temperature before reheating. Place in a saucepan of simmering water for 30 to 40 seconds, drain, pat dry and serve.
- Wine Recommendation: A dry but fruity red with good acidity and a slight earthiness, such as a Beaujolais-Villages, can balance the flavors in this salad.
FRISéE AND POACHED EGG SALAD, A FRENCH CLASSIC - SIMMER ...
From simmerandsauce.com
Estimated Reading Time 3 minsTotal Time 20 mins
FRISEE AND LARDON SALAD WITH POACHED EGG - HEATHER CHRISTO
From heatherchristo.com
Estimated Reading Time 3 mins
FRISéE SALAD WITH LARDONS RECIPE - EASY RECIPES
From recipegoulash.com
FRISEE SALAD IDEAS | FRISéE RECIPES & MENU IDEAS | BON APPETI
From websitekeywordchecker.com
FRISEE SALAD WITH LARDONS AND POACHED EGGS RECIPE | RECIPE ...
From pinterest.com
FRISEE WITH LARDONS AND POACHED EGGS RECIPE - EASY RECIPES
From recipegoulash.com
FRISEE SALAD WITH LARDONS - PLAIN.RECIPES
From plain.recipes
FRISEE RECIPES | FRISéE RECIPES & MENU IDEAS | BON APPETIT
From websitekeywordchecker.com
FRISEE SALAD WITH LARDONS AND POACHED EGGS RECIPE | MARTHA ...
From marthastewart.netlify.app
RECIPE FOR FRISéE SALAD, LARDONS, POACHED EGG, CHEF ...
From starchefs.com
POACHED EGGS WITH FRISEE SALAD RECIPES
From tfrecipes.com
FRISEE SALAD WITH BACON LARDONS AND POACHED EGGS - PLAIN ...
From plain.recipes
FRISEE WITH LARDONS AND POACHED EGGS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love