Frisee Salad with Lardons & Poached Eggs

Frisee salad with poached eggs, lardons and croutons.

5 from 4 votes

Frisee Salad with Lardons & Poached Eggs

This Lyonnaise salad is a French classic with a tangy vinaigrette, crispy croutons, chunks of lardons and a perfectly poached egg.

Course Main Course

Cuisine American

Keyword frisee

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 302.33kcal

Author Lisa Lotts

Ingredients

For The Salad

2 cups cubed sourdough bread chopped into 1/2" pieces
½ teaspoon Herbes De Provence
2 tablespoons olive oil
¼ pound pancetta cut into ½" cubes
1 large bunch frisee lettuce can use green leaf, red leaf or spring greens as well
3-4 french radishes thinly sliced
1 tablespoon distilled white vinegar
1 egg per person
3-4 tablespoons Lemon Vinaigrette or your favorite oil and vinegar based dressing.
sea salt and black pepper to taste

US Customary - Metric

Instructions

MAKE THE CROUTONS:

Preheat the oven to 300°. Line a baking sheet with parchment paper or tin foil and set aside. Combine 2 tablespoons olive oil and ½ teaspoon Herbes De Provence in a small bowl and heat in the microwave in 15 second increments until the herbs are fragrant.
Drizzle the oil and herbs over 2 cups cubed sourdough bread and toss to coat completely. Spread the bread in a single layer on the baking sheet and bake for 10 minutes. Use a spatula to flip the bread around on the pan and bake for an additional 8-10 minutes or until crisp. Set aside.

CRISP THE LARDONS:

Place a small skillet over medium high heat and add ¼ pound pancetta, cooking until browned and crisp. Transfer to a plate lined with paper towels and set aside.

ASSEMBLE THE SALAD:

Combine 1 large bunch frisee lettuce, crispy pancetta, 3-4 french radishes, sliced thin and toasted croutons together in a large salad bowl and set aside.

POACH THE EGGS:

Fill a small saucepan two thirds full with water and bring to a boil. Reduce the heat so that the water just comes to a simmer with a few bubbles rising to the top, but not a rolling boil. Stir in 1 tablespoon distilled white vinegar.
Break 1 egg into a measuring cup with a handle. Use the back of a wooden spoon to create a fast whirlpool effect in the simmering water. Tip the egg into the vortex of the whirlpool and cook for 4 minutes.
While the egg is poaching, add 3-4 tablespoons Lemon Vinaigrette to the salad and toss to coat. Add more dressing if you like, but it shouldn't be too wet.
Use a spider or slotted spoon to remove the egg and blot it dry with a paper towel. Transfer the poached egg to the salad. Cook more eggs in the same manner, blot them dry.

FINISH THE FRISÉE SALAD:

Divide the frisee salad between the plates, and top each with a poached egg, an additional drizzle of the dressing, sea salt and black pepper to taste.

Notes

Note: You'll likely have dressing leftover, but it can be stored in a glass jar for up to a week and this tangy vinaigrette is delicious on a variety of salads or over fish or chicken.

Nutrition