Salad with Bacon Dressing and Poached Egg

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:40 AM PST

Story Updated: Mar 31, 2008 at 11:40 AM PST

Ingredients

Salad with Bacon Dressing and Poached Egg - 5/28/2001

4 oz. bacon 2 Tbl. red wine vinegar
1/4 cup white wine vinegar 1/4 cup croutons
1 small chopped tomato 1 Tbl. minced shallots
1 tsp. Dijon mustard 2 eggs
6 cups Frisee lettuce Salt and pepper

Directions

Cook bacon in a skillet. Add shallots and saute until clear. Add tomatoes and mustard. Season with salt and pepper. Add croutons and red wine vinegar. Combine well and remove from heat. Add Frisee lettuce (also called curly endive) and cover with a lid. Bring 2 quarts of water to a boil. Add white wine vinegar. Swirl water gently and drop one of the eggs in the center. The white will begin to set immediately. So that the eggs don't stick together, drop in the second egg a few seconds after the first. Spoon the letttuce and dressing on 2 plates and top with poached eggs. Serves 2.

Recipe from Charlie Durham, Cassis Bistro

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