Frisee Salad Recipe

Time1h

Serves2

double smoked bacon, dijon vinaigrette, sous vide egg

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Ingredients

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1
Prepare the Sous Vide Eggs
Preheat the sous vide water bath to 63°C (145°F). Vacuum seal the eggs in their shells and cook in the water bath for 45 minutes. Once done, remove and set aside.
2
Cook the Bacon
In a skillet over medium heat, cook the double smoked bacon until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble into bite-sized pieces.
3
Make the Vinaigrette
In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper until emulsified.
4
Assemble the Salad
In a large bowl, toss the frisée lettuce with the vinaigrette. Add the crumbled bacon and gently mix to combine.
5
Serve
Plate the salad and top each serving with a sous vide egg. Cut into the egg to release the yolk before serving.