This salad is a classic with a tangy vinaigrette, crispy croutons, chunks of lardons and a perfectly poached egg.
Course Main Course
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
For The Salad
2cupscubed sourdough breadchopped into 1/2" pieces
1/2teaspoonHerbes De Provence
1/4poundpancettacut into 1/2" cubes
1large bunch frisee lettucecan use green leaf, red leaf or spring greens as well
3-4french radishesthinly sliced
For The Dressing
1teaspoonwhole grain Dijon mustard
1teaspoonFrench-style Dijon mustard
1tablespoonwhite wine vinegar
Preheat the oven to 300°. Line a baking sheet with parchment paper or tin foil and set aside. If you have a very small saucepan, combine the olive oil and Herbes De Provence in it and heat over medium heat until the herbs are fragrant. Otherwise, combine the oil and herbs into a small microwaveable bowl and heat on high in 15 second increments until fragrant. Drizzle the oil and herbs over the breadcrumbs and toss to coat completely. Spread the bread out 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.
Place a small skillet over medium high heat and add the pancetta, cooking until browned and crisp. Transfer to a plate lined with paper towels and set aside.
Combine the frisee, crispy pancetta, sliced radishes and toasted croutons together in a large salad bowl and set aside.
Make the dressing
In a small bowl combine the shallot, lemon zest, lemon juice, whole grain mustard, dijon mustard, white wine vinegar, olive oil, salt, pepper and honey and whisk to combine. Set aside.
Poach the eggs
Fill a small saucepan 2/3 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. Break one 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 of dressing 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 the second egg in the same manner, blot it dry and transfer it to the salad. Serve.
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.