As the dog days drag on, my desire to cook complex meals dwindles. I’m more consumed with packing up and preparing my baby girl to enter a new phase in her (my) life. I want simple yet satisfying. And comforting. A classic dish like this fits the bill perfectly. And any recipe that includes a poached egg works for me. Peppery pancetta, toasty croutons, a warm dijon vinaigrette, the bitter bite of frisée–now we’re talking. Contrasting flavors that work well together…oh, and don’t forget that poached egg. A soul soothing salad.
Frisée aux Lardons
This is my kind of meal–a salad composed of several flavorful components that harmonize beautifully together. And did I mention the egg? Mmmmm….
Frisée is curly endive–it’s feathery in texture and slightly bitter to the bite. Pull the leaves off the core, tear into bite sized pieces, rinse and spin dry in a salad spinner.
Instead of slab bacon, the ingredient traditionally called for in this dish, I chose to use Italian pancetta. Buy a thick slice and place in the freezer for up to an hour before preparing to make it easier to dice. Chop into 3/4 inch long dice.
Preheat a dry, heavy skillet (preferably cast iron) over medium high heat. Place the pancetta in the pan and sauté, stirring often. Cook for 8 to 10 minutes until golden brown, rendering the fat. Remove the bacon with a slotted spoon to a towel lined plate. With a spoon, scoop a tablespoon of fat from the pan and reserve in a small bowl.
Lower heat to medium under the same pan, and add minced shallot. Pour in red wine vinegar and sizzle until vinegar is partially evaporated and shallot is translucent, about 4 minutes. Using a spoon, remove shallot from pan and place in another small bowl.
Add 2 tablespoons olive oil to supplement fat in the pan. Raise heat back to medium high and add cubed bread to make croutons. Toss in the oil until golden brown and then drain on a towel lined plate.
Make the dressing: to the reserved shallots,add dijon mustard, minced tarragon, kosher salt and freshly ground black pepper. Drizzle in the reserved fat from the pan and whisk in 1/4 cup extra virgin olive oil to emulsify the dressing. Taste and adjust seasoning if needed.
Fill a saucepan with water and bring to a low simmer. Add 1 tablespoon distilled white vinegar. Gently crack your eggs into a small dish one at a time and slowly slip into the simmering water, coaxing the white to stay together with a spoon. Cook for 3 minutes and remove with a slotted spoon, blotting any excess water with a towel.
Compose the salad: portion the frisée on 2 plates, drizzle the dressing over the leaves and lightly toss. Scatter the croutons and pancetta lardons on top. Place an egg in the center of each salad, cracking fresh black pepper on top. The best way to eat this salad: immediately break the egg and let the creamy yolk blend in with the frisée and dressing. Dig into the salty bacon and crunchy croutons–this heartwarming salad is just the kind of comfort we need around here right now.
Serves 2:
1 small head frisée
1/4 pound pancetta, in a thick slice
1 large shallot minced
1/4 cup red wine vinegar
1 tablespoon dijon mustard
2 teaspoons minced fresh tarragon
2 slices sourdough or country bread, cut into 1/4 inch dice
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon distilled white vinegar
2 extra large eggs