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Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce

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Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce

Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce

amanda

Equipment

  • - Salad Spinner/Dryer: Quickly dry fresh lettuce leaves for your Frisee salad, ensuring they are crisp and clean.

  • - Salad Bowl Set: A versatile set including different sizes of bowls for mixing ingredients and serving the final dish.

  • - Microplane Grater: For grating lardons or other ingredients finely without any loss of texture, enhancing flavor in dressings or salads.

  • - eCorners Salad Spoon Set: Perfect for tossing your salad and serving it with ease; the ergonomic design helps minimize hand fatigue during long preparation times.

  • - Salad Platter/Serving Dish: Choose from a variety of plates to showcase your prepared Frisee, lardon, and poached egg salad beautifully.

  • - Stainless Steel Mixing Bowls: Ideal for combining dressings or tossing the frisée salad before serving.

  • - Small Saucepan: Essential for preparing a reduction of red wine to enrich your sauce's flavor and thickness if needed.

  • - Egg Poacher/Egg Cooker: Use an egg poacher or egg cooker to perfectly poach eggs according to recipe specifications, ensuring consistent results every time.

  • - Red Wine (Optional): Selecting a good quality bottle of red wine is crucial for the sauce's base and flavor profile; ensure it complements your salad components.

  • - Stone Mortar & Pestle (Optional): For some chefs, using a mortar and pestle to grind herbs or spices can enhance the dish's overall taste; this is optional based on personal preference and recipe requirements.

  • - Hand Mixer/Stand Mixer: These tools are versatile; they can help mix ingredients for salad dressings, making it easier to achieve a smooth consistency without manual effort.

Ingredients

  • 1/2 cup chopped shallots

  • 1 1/2 tablespoons unsalted butter, divided

  • 1 teaspoon tomato paste

  • 1 (750-ml) bottle dry red wine

  • 2 garlic cloves, chopped

  • 4 thyme sprigs

  • 1 large parsley sprig

  • 1 Turkish or 1/2 California bay leaf

  • 1 (1/4-pound) piece slab bacon, cut crosswise into 1/4-inch sticks (lardons)

  • 2/3 cup veal demi-glace or 2 tablespoons demi-glace concentrate plus 1/2 cup water

  • 1/2 tablespoon all-purpose flour

  • 8 (1/2-inch-thick) baguette slices

  • 1 tablespoon olive oil

  • 1 garlic clove, halved

  • 1 teaspoon distilled white vinegar

  • 8 large eggs

  • 1/2 pound frisée, trimmed and torn into pieces (4 cups)

  • 1 teaspoon distilled white vinegar

  • 2 teaspoons olive oil

Instructions

1

Instruction 1

Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 25 to 40 minutes.
2

Instruction 2

Preheat oven to 350°F with racks in upper and lower thirds.
3

Instruction 3

Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp. Drain on paper towels.
4

Instruction 4

Strain wine mixture through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return to saucepan, then stir in veal demi-glace and bring to a simmer.
5

Instruction 5

Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes. Add half of lardons to sauce and keep warm off heat, covered. Wrap remaining lardons in foil and keep warm on rack in lower third of oven.
6

Instruction 6

Brush baguette slices with oil and season lightly with salt and pepper. Toast in upper third of oven until pale golden and crisp, about 10 minutes. Rub garlic on toasts.
7

Instruction 7

Meanwhile, fill a deep large skillet with 1 1/4 inches water, then add vinegar and bring to a simmer. Break 1 egg into a cup and slide egg into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
8

Instruction 8

Toss frisée with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.
9

Instruction 9

Lift each egg out of poaching liquid with a slotted spatula and gently pat dry (still on spatula), then transfer to a toast. Season eggs lightly with salt and pepper and divide among salads. Pour sauce over eggs and sprinkle salads with remaining lardons.
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