Why this recipe works if you ever thought to categorize frisée, you’d probably think of it as a lettuce, especially since it’s often included in mesclun mixes. But this wildly curly chicory is sturdier than your typical salad green, so it stands up nicely to warm ingredients without wilting, as it does in this French bistro classic. Thick-cut bacon and fried eggs add unctuous flavor and substance to the frisée and romaine, which are dressed with a rich Dijon vinaigrette. Open up a crisp white wine and voilà: A quick salad is turned into supper.
SERVES: 4
TOTAL TIME: 20 minutes
INGREDIENTS:
- 8 slices thick-cut bacon, cut into 1-inch pieces
- 4 large eggs
- Salt and pepper
- 1 tablespoon red wine vinegar
- 1½ teaspoons minced shallot
- ½ teaspoon mayonnaise
- ½ teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 head frisée (6 ounces), trimmed and cut into 1-inch pieces
- 1 romaine lettuce heart (6 ounces), trimmed and cut into 1-inch pieces
INSTRUCTIONS:
- Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet.
- Crack eggs into 2 small bowls (2 eggs per bowl) and season with saltand pepper. Heat fat left in skillet over medium-high heat until shimmering. Pour 1 bowl of eggs in 1 side of skillet and second bowl in other side. Cover and cook for 1 minute. Remove skillet from heat and let sit, covered, for 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), or 45 to 60 seconds for soft but set yolks.
- Meanwhile, whisk vinegar, shallot, mayonnaise, mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl. While whisking constantly, slowly drizzle in oil until combined. Add frisée and romaine and toss to coat. Divide salad among individual serving bowls, then top each bowl with 1 fried egg and sprinkle with bacon. Season with salt and pepper to taste. Serve.
