Crispy bacon, toasted croutons, and runny egg yolk make for the most indulgent, delicious salad ever!
This frisée salad is like a very sophisticated breakfast for dinner. The warm, crispy bacon, poached egg, toasty croutons, and bitter frisée lettuce really come together in a magical way!
What makes this frisée salad extra special is the warm bacon and croutons. I like to first render the bacon in a hot pan, then use the leftover fat to brown torn pieces of day-old bread to make the croutons. The result is decadent but worth every bite!
Frisée Salad with Bacon, Croutons, and Poached Egg
- 6 pc. bacon cut into 1/4inch lardons
- 2 large eggs
- 2 c torn day-old bread
- 1 head friseée lettuce
- 1 tbs dijon mustard
- 2 tbsp lemon juice
- 1 tbsp sherry or red wine vinegar
- 1/4 c olive oil
- 2 tbsp minced shallot
- 1 tbsp finely chopped chives
- Heat a cast-iron pan over medium heat then, add in the bacon. Slowly render the bacon, stirring occasionally until crispy and brown. Use a slotted spoon to remove the bacon from the pan but leaving the fat. Transfer the crispy bacon to a paper towel-lined plate.
- Next, sauté the torn bread in the bacon fat until toasted and golden brown on all sides, about 5-10 minutes. Remove the bread from the pan and transfer it to the paper towel-lined plate along with the bacon.
- Make the dressing in the bottom of a large bowl. Whisk together the mustard, vinegar, lemon juice, shallot, and chives. While whisking, slowly stream in the olive oil, continue whisking until the dressing is completely emulsified.
- Toss the frisée, bacon lardons, and toasted bread with the dressing. Divide between two plates and top each salad with a poached egg. Season generously with salt and pepper and serve immediately!
- Bring a small saucepan of water to a boil over high heat. Lower the heat to low and bring the water back down to a low simmer. There should just be a few bubbles hitting the surface. Crack each egg into a small cup. One at a time, tip the egg into the barely simmering water. Set a timer for 90 seconds. When the timer goes off, turn off the heat and remove the egg with a slotted spoon. Place it on a paper towel-lined plate until you're ready to use it. Repeat with the second egg.