FRISEE AUX LARDONS

Frisee Aux Lardons image

Provided by Rick Marin

Categories brunch, salads and dressings, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

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Ingredients

3 cloves garlic, peeled and chopped
2 1/4 cups extra virgin olive oil
Salt and freshly ground black pepper
1 baguette or crusty Italian loaf
16 slices bacon
1/4 cup Dijon mustard
1/2 cup fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground white pepper
1/2 cup white vinegar
6 to 8 large eggs (1 egg per serving)
6 to 8 small bunches (1 bunch per serving) Italian frisee, washed and dried
1/4 pound Cantal or Gruyere cheese

Steps:

Preheat oven to 400 degrees. In a small mixing bowl, combine garlic, 1/4 cup of the olive oil, and salt and black pepper to taste. Slice the bread thinly on the diagonal, to make ovals 3 inches long; 3 per serving will be needed. Brush both sides of the bread with the oil mixture, and place on a baking sheet. Bake until golden brown, about 5 minutes. Set aside.
Bring a medium pot of water to a boil, add bacon, blanch 30 seconds, then remove and drain well. Dice bacon into 1-inch pieces. Place a medium saute pan over medium heat, add bacon and saute until browned. Then, remove the pan from heat. Discard the fat, then set aside the bacon in the pan.
In a medium mixing bowl, combine mustard, lemon juice, sugar and white pepper. Mix well. Slowly whisk in the remaining 2 cups olive oil until well blended. Season with salt to taste. Add half the mixture to the pan with the bacon, and stir. Reserve the remaining vinaigrette.
In a medium nonreactive saucepan, combine 4 cups water with vinegar and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to low. One at a time, gently break each egg into the water. Simmer just until whites are firm, about 3 minutes. Remove with a slotted spoon, and drain well in a colander.
In a large mixing bowl, combine frisee with bacon mixture. To serve, place an equal amount of frisee in a mound in the center of each plate. Slant three croutons on top so that they touch at the center of the plate over the frisee.
Using a cheese or vegetable peeler, cut slices of the cheese, placing one over each crouton. Place a poached egg on top of each salad, right where the croutons come together. Drizzle some of the reserved vinaigrette around the edge of each plate. Serve immediately.

Nutrition Facts : @context http, Calories 1039, UnsaturatedFat 70 grams, Carbohydrate 27 grams, Fat 94 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 898 milligrams, Sugar 3 grams, TransFat 0 grams