This delightful salad can serve as a summer entree, a side dish, or a starter.
Serves 2 as a side or one large main dish
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150g or 3.5 oz slab bacon, cut into lardons
2 heads of curley endive/frisee, light green parts only
3c or 3/4 liter bread cubes from a chewy white bread
2 eggs
1T white vineger
2T olive oil
Dressing:
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4T olive oil
2T red wine vinegar
1t dijon mustard
Beat dressing ingredients together and set aside.
Add 2T olive oil to pan and add bacon. Heat on medium until fat is rendering well. Add bread and stir occasionally until everything is golden brown, then set aside.
Boil water with the white vinegar and then turn down to medium low. Add eggs one at a time for 3 min each to poach. You can get a nice effect by lightly stirring the water right after adding the egg.
dress the endive with the dressing and arrange in a wreath around the outside of the salad plate. Top with croutons and bacon. Nestle poached egg in the middle. Serve while egg is still warm.
More info:
The Immigrant Cookbook:
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