-----------INGREDIENTS FOR THE SALAD----------------
2 tb Unsalted butter
2 Idaho potatoes; peeled and
-- into 1/2-inch cubes
1/2 lb Thick-cut bacon; cut in
2 Heads frisee
1 tb White vinegar
&&&ingredients for the
1/2 c Olive oil
3/4 c Walnut oil
1/4 c Sherry vinegar
1 ts Dijon mustard
Salt and white pepper
Melt the butter in a saut pan over medium heat until sizzling. Add
the potatoes and cook until golden brown in color and cooked through.
Drain on paper towels and sprinkle with salt while still hot and set
aside. Cook the bacon until browned and crispy. Drain, discarding the
fat and set aside.
Cut away any outer dark green leaves of the frisee. Slice off one
inch from the bottom of each head and discard. The remaining leaves
should be pale green or white in color. Fill a sink with cold water.
Separate the leaves and place in cold water to soak. Swish them around
to release any sand. Spin dry or dry on towels.
To assemble the salad bring a small pan of water with the white
vinegar to a rolling boil. Carefully break open each egg and drop one at
a time into the rolling boil at the center of the pan. Reduce the heat
and poach the eggs until the whites have set but the yolks are still
liquid, about three minutes. Meanwhile whisk together the vinaigrette
ingredients. Toss the frisee with enough vinaigrette to lightly coat.
Reserve the remaining vinaigrette for another use. Reheat the potatoes
and bacon if necessary and spoon over the salad. Using a skimmer, remove
one poached egg at a time from the water, let drain for a few seconds
then place in the center of the salad. Serve immediately.
George Perrier is a chef at Philadelphia's Le Bec-Fin.