Frisée Salad with Lardons and Poached Egg

This classic French bistro salad balances salty lardons (or thick-cut bacon), slightly bitter frisée, crisp homemade croutons and silky poached eggs. The vinaigrette is brightened with red wine vinegar and finished with the rendered bacon fat, which gives the dressing depth without weighing the salad down.

• 8 ounces frisée, core removed and torn into bite-size pieces
• 1 to 1 1/2 cups country bread, cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2/3 pound lardons or about 6 slices thick-cut bacon, cut into 1/2-inch pieces (about 300 g)
• 1 large shallot, finely minced (about 2/3 cup)
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar (for poaching water)
• 4 eggs (or 2 per serving for a main-course portion)

Instructions

1. Rinse the frisée under cold water and dry thoroughly. If you have a salad spinner, use it to remove as much moisture as possible, then refrigerate the greens to keep them crisp until serving.
2. Preheat the oven to 350°F (175°C). Spread the bread cubes in a single layer on a small baking sheet lined with foil. Drizzle with the olive oil, season with salt and pepper, and toss so each cube is lightly coated. Bake 15–20 minutes, shaking the pan occasionally, until the croutons are crisp and golden. Set aside.
3. In a large skillet, cook the lardons or bacon over medium-high heat, stirring occasionally, until golden-brown and crisp, about 8–10 minutes. Transfer the cooked bacon to paper towels to drain, leaving the fat in the skillet. Add the shallot to the pan and cook 2–3 minutes until softened and translucent. Pour in the red wine vinegar, reduce the heat to medium and simmer until the vinegar reduces slightly and the dressing thickens. Remove from the heat and whisk in the Dijon mustard. Taste and season with salt and pepper. Keep the dressing warm.
4. For the poached eggs, fill a large, deep sauté pan with about 6 cups of water and add the white vinegar. Heat to a gentle simmer—look for bubbles forming but not a full rolling boil (around 190–195°F / 88–90°C). Reduce the heat to maintain a steady simmer. Crack each egg into a small bowl and, one at a time, create a gentle whirlpool in the water with the back of a spoon. Slip the egg into the center of the whirlpool and repeat with remaining eggs. Gently spoon simmering water over the whites to help them set. Poach for about 3 minutes, until whites are opaque and set but yolks remain soft. Use a slotted spoon to lift eggs from the water and drain briefly on a towel or paper towels.
5. Toss the frisée with the warm dressing, then add the croutons and cooked lardons and toss lightly to combine. Divide the salad among bowls and top each portion with poached eggs (two eggs per serving if serving as a main course). Finish with a grind of fresh black pepper and serve immediately.