Frisée And Poached Egg Salad
I absolutely adore frisée. I love the taste, but truthfully, it’s the name that gets me. This is my frisée and poached egg salad, lightly dressed with a homemade mustard vinaigrette and it’s a staple in my home. This classic French country salad is one I could live on it, especially in the summer.
What most people don’t know about frisée is that it’s not a lettuce, even though it’s often called “frisée lettuce.” Frisée is actually a leafy green related to endive and chicory and can often be found under the name curly endive. Frisée has been used in European countries for some time but it wasn’t until the 1990’s that frisée gained popularity in America.
Frisée has rich green leaves on the outside and pale yellow-green leaves toward the center of the plant. The leaves are crisp and look like fern fronds. Crunchy tangy, mildly bitter with a subtle peppery taste. What’s not to love in this bistro classic.
Hailing from Lyon, crisp lardons added to this crowd pleaser makes the well-known and loved “salade Lyonnaise”. When made traditionally, the salad gets an extra hit of pork flavor from emulsifying the vinaigrette with bacon fat; breaking the yolks into the greens further adds to the salad’s richness.
While I am a lover of the classic method, I omitted the lardons in my version of this classic to not only simplify the dish but made it vegetarian. That said, you can easily add it in if you prefer.
Health-wise, because frisée is a leafy green vegetable, it contains very few calories and is packed with beneficial nutrients. A single serving of frisée meets one-third of the daily recommended amounts of folic acid, vitamin A, and vitamin C, and it also contains small amounts of vitamin K and manganese.
The takeaway, if you’re a salad lover like I am, but at times crave something simple and uncomplicated, look no further, this recipe is a must. Mastering the perfect poached egg takes some practice, but it’s a worthy skill to pick up.
Recipe: Frisée And Poached Egg Salad
- For the Dressing:
- 2 tablespoons, plus 2 teaspoons white wine vinegar, divided
- 3/4 tablespoon Dijon mustard
- 1 garlic clove, smashed
- 1 teaspoon honey
- 3 tablespoons Extra Virgin olive oil
- Salt and freshly ground black pepper, to taste
- For the Salad:
- 1 large head frisée, washed, dried and torn into small pieces
- 1/2 cup red and white quinoa, cooked and cooled
- 3 scallions, thinly sliced on a bias
- 1 teaspoon Kosher salt
- 2 teaspoons vinegar
- 4 eggs
- Step 1 For the Dressing: In a small jar add the 2 tablespoons vinegar, mustard, garlic and honey. Shake well. Add the olive oil and shake until blend. Season to taste with salt and pepper. Set aside.
- Step 2 For the Salad: In a large mixing bowl add the frisée, cooled quinoa and scallions, Gently toss and set aside.
- Step 3 To poach the eggs, line a plate with paper towel and place near your work station. Fill a medium stockpot with water, place over high heat and bring to a boil. Once boiling, reduce the heat to maintain a simmer. Add the salt and 2 teaspoons vinegar to the water. Mix well.
- Step 4 Crack one egg into a small dish and place by the stovetop. Using a whisk, create a whirlpool in the water. While doing so, slowly pour the egg into the center of the whirling water. Cook for 3 minutes. Remove the egg with a slotted spoon and place on the prepared plate. Repeat the above process with the remaining 3 eggs.
- Step 5 To assemble the salad toss with enough dressing to coat. Divide the salad among 4 serving plates, place a poached egg on top. Sprinkle with a pinch of salt and pepper, serve immediately.