I wrote this post a long time ago. Before I thought of
making a bistro blog, before I planned on any of this. I wrote it because of
the ingredients I had on hand. I had just visited my parents and they had given
me some fresh lettuce from their garden and some eggs from the chickens. I had
just finished smoking a large amount of home cured bacon and was looking for
something a little different to do with it. I made this dish because it is a
true classic. Its a salty, bright and rich flavored dish that is straight from
the streets of Paris.
Although most people believe bistro fare is all heavy stews
and deep rich flavors, it is highly seasonal. Of course in the fall and winter
months it is deep, energy rich foods to keep you up and running but dishes like
this one are the epitome of summer bistro food.
Spring greens, Frisee, Fried Lardon and Poached Egg Salad
Handful of Mixed Greens and Frisee or something similar, per
plate
1 Strip of Bacon cut into 1cm lardons, per plate (aim for a
nice, natural thick cut bacon)
1 Egg, per person
Dressing:
3 tbsp White Wine Vinegar or Lemon Juice
1 tbsp Whole Grain Mustard
1 tsp Dijon Mustard
6 tbsp canola oil (with maybe a little of the bacon fat
whisked in? No? Just me then? Fine)
Pinch of salt and pepper
Method:
- Poach the eggs and ice bath them. Trim them of any loose pieces. You want them a little underdone so the insides are thick but still runny. Check out this post on Poached Eggs.
- Fry up the bacon, try to keep it from getting to crisp, it needs to have texture. Keep at room temp.
- Clean and chop up the greens, keeping them large natural pieces.
- Whisk together the dressing, slowly adding the oil in a stream to get it to emulsify with the acid and mustards. Check out this post on Dressings.
- Dress the salad and top with some of the bacon once it’s plated. Reheat the eggs, dry quickly on paper towel and top the salad with them.
This salad makes an excellent appetizer or a whole meal.
Serve it immediately.
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