3733. FRISÉE, POACHED EGG and BACON SALAD (SALADE LYONNAISE)

serves four

5 slices thick-cut bacon, cut into 1⁄2"-strips

1 tbsp. fresh lemon juice

2 tsp. Dijon mustard

1 small shallot, minced

Kosher salt and freshly ground black pepper, to taste

2 tbsp. extra virgin olive oil

8 oz. frisée, torn into bite-size pieces

1 tbsp. white wine vinegar

4 eggs

Boil bacon and 1 cup water in a 12" skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates.

Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into aramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.

bacon recipe source: Saveur.com (@SAVEURMAG), July 17, 2008