Best Frisee Salad With Lardons Fried Eggs And Vinaigrette Recipes

Frisee with Lardons and Poached Eggs image

Provided by Martha Stewart

Number Of Ingredients 7

2 tablespoons distilled white vinegar
4 large eggs
1 large head of frisee (about 5 ounces), washed and spun dry
6 ounces thick-cut bacon, cut into 1/4-inch-thick strips
3 tablespoons finely chopped shallot
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

Bring a large, deep skillet of water to a boil. Reduce to a simmer, add white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding bowl just over vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer eggs to pan of warm water.
Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes. Add shallot; cook 1 minute. Add red-wine vinegar; bring to a boil, swirling to combine. Pour over frisee. Season with salt and pepper; toss to coat evenly. Divide among four plates. Drain eggs, and top each salad with one. Season egg with salt and pepper. Serve immediately.

Frisee Salad with Hard-Cooked Eggs image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

1 shallot, minced
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
2 heads frisee, trimmed (about 8 cups)
1 head red endive or radicchio di Treviso, sliced lengthwise 1/2 inch thick
3 tablespoons tarragon leaves
3 large eggs, hard-cooked, peeled, and quartered

Steps:

Make the vinaigrette: Whisk together shallot, vinegar, and mustard in a medium bowl. Gradually whisk in oil, and season with salt and pepper.
Make the salad: Toss together frise, endive, and tarragon in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Transfer to a platter, and top with eggs. Season with pepper.

Frisee Salad with Dijon Vinaigrette image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 pound thick-cut bacon, cut into small strips
1/3 cup store-bought honey Dijon dressing
1 tablespoon lemon juice
2 heads frisee
Salt and fresh ground black pepper
4 eggs
1 apple (crisp variety such as Gala or Jonagold), thinly sliced
1/4 cup slivered almonds

Steps:

Preheat a skillet over medium-high heat. Fry the bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoon of bacon drippings for the salad dressing, keep the remaining drippings in the pan to cook the eggs.
In the bottom of a large salad bowl, whisk together the bacon drippings, honey Dijon dressing and lemon juice. Tear the heads of frisee into bite size pieces and place in the bowl. Season with salt and pepper and toss to coat the ingredients.
Heat the pan the bacon was cooked in and fry eggs to over easy consistency. Season each with a bit of salt and pepper. Divide the salad among 4 plates. Top each with some of the apple slices, almonds, bacon and a fried egg.