Frisée Recipe

Render lardons

Pat the pancetta or slab bacon dry and cut into 1/4-inch strips if not already cut. In a medium skillet, add the neutral oil and butter over medium heat. Add the lardons in a single layer and cook, stirring occasionally, until they release fat and become crisp at the edges, about 6–8 minutes. Reduce heat if they brown too quickly. Using a slotted spoon, transfer the lardons to a paper-towel-lined plate to drain, reserving the fat in the pan.

Keep the reserved fat in the pan warm over the lowest heat — you'll use a little to wilt the shallot and to dress the salad if desired.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard and sugar (or honey). Whisk until the sugar dissolves and the mustard is smooth.

Slowly whisk in the extra-virgin olive oil until emulsified. Season with salt and freshly ground black pepper. Taste and adjust acidity or salt as needed. Set aside.

Fill a wide saucepan with about 8 cups of water, add 1 teaspoon kosher salt and 1 tablespoon white vinegar and bring to a gentle simmer (small bubbles, not a rolling boil).

Crack each egg into a small ramekin or cup. Create a gentle swirl in the water with a spoon, then slip one egg in at a time from its ramekin into the simmering water. Poach eggs for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly more set whites. Do not overcrowd the pan; poach in batches if necessary.

Use a slotted spoon to lift the eggs from the water, gently blot the bottoms on a paper towel to remove excess water, and keep warm on a plate. If poaching in batches, you can briefly rewarm eggs in hot (not boiling) water for 20–30 seconds before serving.

Place the torn frisée in a large mixing bowl. Add the thinly sliced shallot.

Pour about half of the red wine vinaigrette over the frisée and shallot. Using tongs, toss gently to coat, then taste and add more dressing as needed (frisée should be lightly dressed but not soggy).

Add most of the crisp lardons to the salad and toss gently, reserving a few for garnish.

Divide the dressed frisée among 4 plates (about 1.5 cups per person). Top each portion with one poached egg, placing the egg in the center.

Scatter the remaining lardons around the egg and over the salad. Drizzle a small spoonful of the reserved warm lardons fat over each portion if desired for extra flavor.

Finish with a grind of black pepper and a pinch of flaky sea salt on each egg. Serve immediately so the yolk remains runny and can mingle with the vinaigrette and frisée.