It's spring and Rick Podowski is trying to lose a little bit
of weight and at the same time eat a healthy meal. So, he's decided to make a frisée salad that is a bistro standard from Lyon, France. The bitter frisée, the
runny poached eggs and the bacon makes this an exceptional dish.
Serves 4
Ingredients
1/2-pound frisée (French curly endive) torn into bite size
pieces
6 oz. of thick bacon slices
2 tablespoons of vinegar
4 eggs
2 tablespoons of chopped shallot
3 tablespoons of vinegar
Instructions
Cut bacon into 1/2" strips. Put the bacon into a
12" skillet and add one cup of water. Cook until the water is evaporated
and the bacon is crisp 35-40 minutes. Remove from skillet.
Put 1" of warm water in another skillet. Add water to a saucepan and stir in the
vinegar. Bring to a bare simmer. Break one egg into a small bowl and then slide
it into the water. Repeat with the other three eggs. Simmer about 1 1/2 minutes
for runny yolks to 3 minutes for firm yolks.
Pour over the frisée and toss with salt and
pepper. Divide salad among four plates and top with drained poached egg.
