#whisk salads, soups, & sandwiches

jacques pepin's frisee aux lardon

jacques pepin\'s frisee aux lardon
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp Dijon mustard
1 1/2 tsp garlic
1 1/2 tbsp red wine vinegar
1/4 cup extra-virgin olive oil
1 tsp red wine vinegar
4 whole eggs
large in size
6 slices bacon
thick-cut, at least 1/8-inch
1 loaf baguette
could also use country bread, cut into about 40 croutons
1 head frisee
large in size, or 2 small heads
There used to be a French restaurant in San Francisco named Jeanty at Jack’s. In 2006, we tasted their delicious escarole salad with bacon vinaigrette and a soft boiled egg for the first time. When Jacques Pepin (JP) published his second book in the Fast Food My Way series, we were delighted to find this recipe in it and was thrilled with the outcome. It’s the closest we've come to the flavor profile of the salad at Jeanty’s. We later learned that cafes commonly serve this type of salad in Lyon, France. Adapted from JP’s More Fast Food My Way.
Start by preparing the dressing. With a whisk, combine all the ingredients in a bowl large enough to hold the salad. No need to worry if the dressing ingredients separate.
Fill a small non-stick pot with 1.5 inches of water. Add the red wine vinegar and bring to a boil. Break the eggs one at a time into the water. Reduce the heat to medium-low or low so the water doesn't boil. After about 30 seconds, move the eggs a little with a slotted spoon so they don’t stick to the bottom and continue to cook them for about 4 minutes. They should still be runny inside. If not using the eggs immediately, remove them from the pan with a slotted spoon and transfer them to a bowl of ice water. The eggs can be prepared up to 2 hours ahead. If using immediately, rest in a slotted spoon or equivalent and drain over a paper towel-lined plate.
If we're tight on time and have peeled hard-boiled eggs handy, we'll sometimes substituted the poached eggs with sliced hard-boiled eggs.
Arrange as many bacon slices as will fit in one layer on a ridged microwave tray, cooking half at a time, if necessary. (We've found that the bacon crisps better when the slices aren't crowded.) Cover with a paper towel and microwave for 4-5 minutes, depending on how crisp you like your bacon. Cut into 1.5-inch pieces.
Heat about 2 tablespoons of the bacon fat in a skillet over medium-low heat. Add the croutons and cook for 6-8 minutes, turning them every minute or so until brown on all sides. Set aside.
Wash the salad greens, drain, and dry in a salad spinner. If the eggs are in an ice bath, lift them from the bowl with a slotted spoon and place them in a sieve. Lower them into boiling water for about 1 minute to reheat, and then lift them from the water and drain.
At serving time, toss the greens in the bowl with the dressing. Divide the salad among 4 plates. Arrange an egg in the center of each salad and sprinkle bacon bits and croutons over the top. Serve immediately.
source: Jacques Pepin's More Fast Food My Way
We modified the crouton cooking instructions in this dish so that the croutons would turn out crisp, but soft on the inside.