This recipe for Frisee Salad with Lardons and Fried Eggs originally appeared in a March 2016 Farmer’s Plate profile of Will Cramer and Tracey Slaughter of Ever Laughter Farm in Hillsborough. The recipe came from Susan Whitney, an Ever Laughter Farm customer at the Chapel Hill Farmers’ Market. Whitney noted that traditional Frisee aux Lardons is made with poached eggs, but this version uses fried eggs. The goal is to have the shallots and eggs ready about the same time. If the shallots are ready before the eggs, go ahead and heat the dressing and pour over salad while the eggs finish cooking.
1 tablespoon Dijon mustard
1/4 cup good-quality red wine vinegar
1 sprig thyme
1 sprig rosemary
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large garlic clove, flattened with knife
1/3 to 1/2 cup olive oil
1 bag frisee, about 8 to 10 ounces
1/2 small red onion, diced
1/2 avocado, diced
1/2 pound thick-cut bacon
1 large shallot, minced
2 tablespoons butter
Garlic-Parmesan croutons (homemade or purchased)
Make dressing: add Dijon mustard, vinegar, thyme, rosemary, salt, pepper and garlic clove to a screw-top jar. Shake to blend. Add olive oil and adjust seasoning if desired. Shake again. Dressing should be a little tart with a fairly loose consistency.
In the meantime, divide frisee into 2 or 4 portions on plates. Sprinkle red onion and avocado over greens.
Heat a medium-size skillet over medium heat. Chop bacon into 1-inch chunks and add to skillet. Render slowly to thoroughly cook but avoid extra crispy results. Remove bacon from pan, drain on paper towels, and sprinkle over greens. Reserve about 1 tablespoon bacon fat in pan.
Return pan with bacon drippings to medium-low heat. Add chopped shallots and cook slowly until soft, about 8 minutes.
Meanwhile, heat butter over medium heat in a large skillet until foam subsides. Cook eggs sunny-side up slowly to desired doneness.
Just before eggs are done, turn heat up to high under shallots and pour about 1/2 cup dressing, stir and pour immediately over greens on plate, scraping the pan with a spatula. Top with fried eggs and sprinkle with croutons. Add extra dressing if desired. Season with salt and pepper to taste.
Yield: 2 generous entrées or 3-4 appetizers.
[gpp_icon type=”summary”] Frisee aux Lardons with Fried Eggs