FRISéE SALAD WITH POACHED EGG
This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 4m
Yield Serves six
Number Of Ingredients 15
Steps:
- Combine the lettuce, herbs, red pepper and croutons in a large bowl.
- Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
- Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sufi Sufi
[email protected]I'm going to try this recipe with arugula instead of frisée.
SujoN Rabidas
[email protected]This salad is a great way to use up leftover hard-boiled eggs.
gezae gebregergs
[email protected]I can't wait to try this recipe. It looks so delicious!
Josphat Wanjama
[email protected]This recipe is a keeper! I'll definitely be making it again.
Lauren Amory
[email protected]I added some chopped walnuts to the salad for extra crunch.
Shipon Dash
[email protected]I used a store-bought poached egg instead of making my own. It worked just fine.
Jeremiah Pitts
[email protected]I'm a vegetarian, so I left out the anchovies. The salad was still delicious!
Elliot Olabisi
[email protected]This salad is so easy to make, it's perfect for a weeknight dinner.
Ruwan Sameera
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Kay HIGGS
[email protected]I would definitely recommend this recipe to anyone who is looking for a new and exciting salad to try.
Isioma Gorathy chinyere
[email protected]This salad is a great way to get your daily dose of greens. It's also a good source of protein and healthy fats.
king of sprit Legend
[email protected]I'm not sure how I feel about the anchovies. I think they might be a bit too salty for me.
Hassi khan
[email protected]This is a really unique salad recipe. I've never had anything like it before.
Ratan Shtestha
[email protected]I love the combination of flavors in this recipe! The peppery frisée is perfectly balanced by the salty anchovies, creamy poached egg, and tangy dressing.
mbowa mark
[email protected]This salad is a great option for a light and healthy lunch or dinner. It's also very easy to make, which is a bonus.
Angelo Curasi
[email protected]The dressing was a bit too oily for my taste, but it was still good. I would recommend using a little less olive oil next time.
Princess Fate
[email protected]I'm not a big fan of anchovies, but they really added a nice salty flavor to this salad. I would definitely recommend using them if you like anchovies.
Ivett Ramirez
[email protected]The poached egg was the star of this dish. It was perfectly cooked and added a richness to the salad.
Bilal Asghar
[email protected]This salad is a great way to use up leftover greens. I had some frisée in my fridge that was starting to wilt, and this recipe was the perfect way to use it up.
Zweledinga ISambasemali Sondzaba
[email protected]I made this salad for lunch today and it was delicious! The combination of the bitter greens, salty anchovies, creamy poached egg, and tangy dressing was perfect.