Frisée with Lardons, Mushrooms & Egg

March 29, 2010

Salad freshens without enfeebling and fortifies without irritating.
~Jean-Anthelme Brillat-Savarin

Frisky frisée, a feathery form of chicory, is a curly lettuce whose long tender leaves are joined to a short whitish stem which slightly resembles the bulb of a fennel plant. It sports pale, delicate, slender leaves that range in color from light yellow-white to yellow-green. Frisée can be described as a sharp green (not as bitter as brother chicory) which bears a slightly nutty flavor.

A hearty, rustic salad which is a meal on its own. This version is vaguely akin to the more traditional Salade Lyonnaise, which calls for wilting the leaves in the warm bacon drippings, adding croutons and again topping with a poached egg…then often served with herring and anchovies or chicken livers. It’s all good.

FRISEE SALAD WITH LARDONS, MUSHROOMS & POACHED EGG

1 lb assorted crimini and shitake mushrooms, thickly sliced
Extra virgin olive oil
Sea salt and freshly ground pepper

6 ozs slab bacon, cut into 1/2″ pieces (lardons)
Freshly ground black pepper

2 T sherry vinegar
2 T red wine vinegar
2 T Dijon mustard
Sea salt to taste

1-1 1/2 C extra virgin olive oil

1-2 heads frisée, torn into large bite size pieces
1 small bunch radishes, cleaned, greens discarded, and thinly sliced on the bias
2 T capers, rinsed and drained well

4 large fresh eggs
1 T white wine vinegar

Preheat oven to 375 F

Place mushrooms in large bowl and toss with enough olive oil to coat. Scatter mushrooms on rimmed baking sheet and season with salt and pepper, tossing again. Roast until tender, stirring some, about 25-30 minutes. Set aside.

Meanwhile, in a heavy skillet, cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat. Season lightly with black pepper. Drain lardons on paper towels and set aside.

Whisking gently, combine sherry and red wine vinegars, mustard and salt in a bowl. Whisking more vigorously, slowly add olive oil to create an emulsion. Taste for seasoning with a piece of frisée.

Fill a large, heavy skillet deep enough to cover the eggs with water. Bring to a simmer, and add the white wine vinegar. Crack each egg into a shallow bowl or saucer to assure they are not broken. Then, using a slotted spoon, spin the boiling water into a sort of vortex. Once the water is spinning rapidly, gently drop the egg from the bowl in the center of the whirlpool, where it will spin around and coat the yolk in a ball of egg white. Cook until the eggs are barely set, about 3 minutes. Remove the eggs, draining well with a slotted spoon and dab the bottom with paper towels to dry.

Combine frisée, lardons, mushrooms, radishes, and capers and toss to coat with vinaigrette. Please do not drench the salad with an overdose of vinaigrette. To serve, divide salad among plates and top each with a poached egg.

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