Frisée Salad with Lardons and Poached Egg

Serves: 4

Ingredients

1/2 lb frisée (French curly endive), torn into bite-size pieces
4 strips of 1/4" thick-cut pasture-raised bacon slices, cut into 1/4" wide strips
2 T apple cider vinegar, plus 1/4 C for poaching water
4 large pasture-raised eggs
2 T shallot, chopped
3 T red wine vinegar
sea salt and freshly ground pepper
cayenne pepper (garnish)

Directions

This salad is so simple and surprisingly light - even with the bacon. It comes together quickly, especially so at the end, so make sure you have everything ready when you go to poach the eggs. If possible, use the freshest eggs possible from your local farmer for a salad you won't forget. If you can't find frisée at your market, substitute with arugula.

1. Fill a medium saucepan half-way with filtered water and add 1/4 C apple cider vinegar. Cover, bring to a boil then to the barest simmer. Meanwhile, fill a bowl 1" full of warm water and set aside, near the stove beside the saucepan.
2. Sauté bacon strips over medium heat, stirring occasionally to ensure even cooking, until slightly browned, about 5 minutes.
3. Crack each egg into a separate ramekin or tea cup. Using a spoon, create a swirl in the simmering vinegar water. Turn off heat. Slide an egg into the center of the swirl. Repeat with other eggs, one immediately after another. With a large slotted spoon, gently flip each egg over in the water so that the egg forms a closer-knit, more oval-like shape. Repeat with other eggs, one after another. Cover and let sit 2 minutes, until set. Remove eggs and place into bowl of warm water. 
4. While bacon is still hot in the skillet, add shallot and cook, stirring, 1 minute. Add red wine vinegar and boil very briefly. Immediately pour hot dressing over frisée and toss using tongs, while adding a pinch of sea salt and freshly ground black pepper.
5. Place equal amounts of salad onto 4 plates. Drain poached eggs using slotted spoon and pat off excess water using a folded cloth or paper towel. Place one egg on top of each salad. Season eggs with a pinch of sea salt, black pepper and a dash of cayenne pepper. Serve immediately.

Note: my favorite thick-sliced bacon is by Benton's found online or in San Francisco at Bi-Rite. Another good choice that's more widely available is Niman Ranch uncured bacon.

This recipe has been adapted from www.epicurious.com.

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