from Rick Hackett of MarketBar
Serves 4
INGREDIENTS:
3 medium Yukon Gold potatoes
½ pound sliced bacon, cut crosswise into thick strips
For the Vinaigrette
5 tablespoons rendered bacon fat or grapeseed oil
2 tablespoons sherry or apple cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
4 large eggs
2 tablespoons white wine vinegar
2 heads frisée, trimmed and torn into bite-sized pieces
2 to 3 ripe tomatoes, peeled, seeded and diced
1 tablespoon shallots, chopped finely
½ cup fresh chives, chopped finely
1 tablespoon each fresh flatleaf parsley leaves, tarragon leaves, and chervil
PREPARATION:
In a large saucepan, cover the potatoes with cold, salted water and bring to a boil. Simmer until tender.
In the meantime, prepare the lardons: Sauté the bacon strips in a large skillet until crisp. Drain on paper towels, reserving 5 tablespoons of the rendered fat. Set aside the lardons.
To prepare the vinaigrette: Whisk together the vinegar, whole-grain and Dijon mustards, and the bacon fat or grapeseed oil. Keep warm.
To poach the eggs: Bring a pot of water to a boil and add the white wine. Reduce the water to a simmer. Working with one egg at a time, crack each one in a small bowl and then slide it gently into the simmering water. Poach the eggs until their whites are set and the yolks are still runny. With a slotted spoon, lift out the eggs gently. (To hold them without overcooking, place them in warm water; remove just before serving.)
In a large bowl, toss together the frisée, shallots, fresh herbs, reserved lardons, and warm vinaigrette until the greens are evenly coated. Divide the salad among 4 plates, sprinkle with tomato concassé and place a poached egg at the center of each.
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