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Receta Frisee Salad With Poached Eggs
by Global Cookbook

Frisee Salad With Poached Eggs
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Ingredientes

  • 4 Tbsp. Extra virgin olive oil Ten, (1-inch-thick) slices French or possibly Italian bread
  • 1/2 lb Salt pork, diced
  • 2 x Shallots, sliced thin
  • 3 Tbsp. White-wine vinegar
  • 1 Tbsp. Minced fresh tarragon leaves or possibly 1, crumbled tsp. dry
  • 2 x Garlic cloves, chopped
  • 2 tsp Distilled white vinegar
  • 6 lrg Large eggs
  • 2 x Heads frisee*, (French curly endive), torn into pcs (about 12 c.)

Direcciones

  1. Available at specialty produce markets
  2. Preheat oven to 350F.
  3. Spread 3 Tbsp. of oil with a brush on both sides of bread and season with salt and pepper. Cut each slice into cubes and bake croutons on a baking sheet in middle of oven till golden, about 10 min.
  4. In a saucepan boil salt pork in cool water to cover for 2 min and drain in a colander. Rinse salt pork under cool water and pat dry with paper towels. Heat remaining 1 Tbsp. oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, till browned. Remove salt pork with a slotted spoon and drain on paper towels.
  5. Pour 1/2 c. fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste till dressing is combined well.
  6. Fill a wide skillet with 2 inches water and add in distilled vinegar. Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer.
  7. Poach Large eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water. As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 min.
  8. Drain Large eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites.
  9. In a large bowl toss together frisee, dressing, salt pork, and croutons.
  10. Divide salad among 6 plates and top with poached Large eggs.
  11. Serves 6.