Frisée Salad with White Wine Vinaigrette and Poached Egg
This is a most delicious salad! One that can be made as a stand-alone meal, but here, the crunchy, textured greens with its bright vinaigrette are a fresh contrast to the rich steak and fries. Poached eggs add a lusciousness to salads with their creamy whites and runny yolks, and they are a lot easier to make than you think.
- Serves
- 4
Directions
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In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and salt until fully emulsified.
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Place the greens in a larger bowl and use tongs to toss evenly with vinaigrette.
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Arrange the dressed greens on a platter or divide evenly between four dinner plates.
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Top with a poached egg. Season to taste with black pepper.
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To poach eggs: Bring a large pot of water to a boil, then lower the heat until the water is gently simmering. Crack one egg into a small bowl or ramekin. Create a vortex (whirlpool) by stirring the vinegar into the water, swirling it in one direction.
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Gently pour the egg into the center of the vortex and swirl the water to keep it moving for about 30 seconds to allow the whites to wrap around the yolk. Cook the egg for 3 minutes. Remove using a slotted spoon and place the egg in a bowl of cold water to stop cooking or serve warm on the salad.
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Poached eggs can be made up to 2 days in advance, then stored in a container of cold water and refrigerated.
From Shawnie's class “Modern Parisian Bistro”
