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I don’t think you’re ready for this Jelly – Bacon Frisee Salad

Writer: goldenstateservicesj
goldenstateservicesj
Feb 10, 2011
2 min read

This recipe has nothing to do with jelly and everything to do with Beyonce!  Last night I decided to splurge and go to Waverly Inn for dinner. Best idea EVER because sitting directly in front of me was a glowing Beyonce and Jay Z, second time I have seen them there. They were being so cute, and her skin looked great that she must be preggers. Also Alec Baldwin was sitting at the table next to them with an Asian lady friend. Anyways, the Beyonce sighting was a real treat since I had taken a “sick day” from work that day to catch up on my Glee episodes and been so excited that the Warblers were singing BILLS BILLS BILLS. Back to the meal, it was really good but there are much better places in NYC. I did have my favorite Salade Lyonnaise as a starter.  It reminded me I needed to share a great recipe I have from Mark Bittman.  –ts

4 cups torn frisée or other strong-tasting greens, washed and dried 2 tablespoons extra virgin olive oil About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes 1 shallot, chopped, or 1 tablespoon chopped red onion 2 to 4 tablespoons top-quality sherry vinegar 1 tablespoon Dijon mustard 4eggs Salt and  Black pepper

  1. Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.

  2. Meanwhile poach the egg. You may have your own version, but here is a very simple one. Bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel. Some people add a dash of vinegar to the boiling water.

  3. If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately.

 
 
 

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