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Irresistible Frisée Salad Recipe with Bacon & Poached Egg

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A simple yet elegant salad featuring crisp Frisée lettuce, smoky bacon lardons, and a perfectly poached egg with a tangy vinaigrette. Perfect for brunch, lunch, or as a dinner starter.

Ingredients

Scale
  • Frisée lettuce
  • Thick-cut bacon, chopped into lardons
  • Fresh large eggs
  • 1 tablespoon white vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallots
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Salt
  • Freshly ground black pepper

Instructions

  1. Cut the bacon into lardons and set aside.
  2. Heat a large skillet over medium heat. Add the bacon lardons and cook until crispy, stirring occasionally. Remove with a slotted spoon and drain on paper towels.
  3. In a small mixing bowl, whisk together Dijon mustard, red wine vinegar, and minced shallots. Slowly drizzle in olive oil while whisking continuously until emulsified. Season with salt and freshly ground black pepper to taste.
  4. Fill a small saucepan with water and bring to a gentle simmer. Add white vinegar. Crack each egg into a small bowl and carefully slide it into the water. Cook for 3-4 minutes until the whites are set and the yolk is still runny. Use a slotted spoon to transfer the eggs to a plate lined with paper towels to drain.
  5. Place the Frisée lettuce in a large bowl. Drizzle with the vinaigrette and toss gently until evenly coated. Divide the dressed greens between plates.
  6. Top each salad with crispy bacon lardons and a poached egg. Season lightly with salt and pepper. Serve immediately.

Notes

[‘Use fresh eggs for the best poaching results.’, ‘Adding vinegar to the poaching water helps the egg whites set faster.’, ‘Taste the vinaigrette and adjust seasoning to your preference.’, ‘Serve the salad immediately while the bacon is warm and the egg yolk is creamy.’]

Nutrition

Keywords: Frisée salad, bacon lardons, poached egg, French salad, gourmet salad, easy salad recipe

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