This salad is a classic French bistro offering. It's easy to make and a perfect light and quick supper when served with crusty bread. The rich creaminess of the egg provides the perfect foil for the crunchy, bitter greens. While usually made with frisée, or curly endive, it works well with any green chicory - escarole or chopped endive are both particularly good.
1/3 to 1/2 head curly endive (frisée) or other bitter green per person
Scant 1 Tbsp. mild olive oil per person
1 tsp. good-quality red wine vinegar or sherry vinegar per person
1/2 minced shallot per person
1/4 to 1/2 tsp. dijon mustard per person
Salt and pepper
1 to 2 slices thick-cut bacon or 1/4 cup lardons per person
1 to 2 eggs per person
- Tear or cut the endive into bite-size pieces; rinse and dry it thoroughly. Set it aside.
- In a small bowl or measure cup, mix the oil, vinegar, shallot, and mustard. Add salt and pepper to taste. Set the dressing aside.
- In a large frying pan over medium heat, fry the bacon or lardons until they're brown and crispy, about 5 minutes. Set aside to drain on paper towels.
- Bring a pan of water to a simmer for poaching the eggs. When the water is ready, toss the endive in a large bowl with the dressing. Toss more than you think is necessary to coat all the endive thoroughly and evenly. Coarsely crumble the bacon or lardons into the salad. Divide the salad among the serving plates.
- Poach eggs for 3 minutes for a set white and runny yolk and top each salad with a poached egg or two. Serve immediately.