Frisee Salad

[cori]

Fris?e Salad with Bacon and Brioche

A fris?e salad tossed with bacon and warm dressing and topped with a poached egg is a favorite in French bistros.



1⁄2 lb. thick-cut bacon, cut into 1⁄2-inch pieces
1 shallot, finely chopped
1 1⁄2 Tbs. sherry vinegar
Salt and freshly ground pepper, to taste
4 slices brioche, each 3⁄4 inch thick, lightly
browned
2 heads fris?e, cored, leaves torn into 3-inch
pieces
4 poached eggs
Chopped fresh flat-leaf parsley for garnish



In a fry pan over medium-high heat, cook the bacon, until crisp. Transfer to a paper towel-lined plate. Set aside.

Discard all but 2 Tbs. fat from the pan and warm over medium-high heat. Add the shallot and saut? until softened, about 1 minute. Add the vinegar, reduce the heat to medium and simmer until slightly thickened, about 1 minute more. Season with salt and pepper. Remove from the heat and cover the pan to keep the dressing warm.

Place 1 brioche slice on each of 4 salad plates. In a large salad bowl, combine the bacon and fris?e. Pour the warm dressing over the salad and toss to coat evenly. Arrange the salad on top of the brioche, dividing equally. Top each salad with 1 poached egg, garnish with parsley and serve immediately. Serves 4.

[faceless]

I wish I was your lodger.

[cori]

So do I