Frisée & Watercress Salad Recipe
poached farm egg, bacon lardons, toasted pecan, & fried chicken skin
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Ingredients
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Salad Base
Toppings
Dressing
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large bowl, combine frisée lettuce and watercress. Toss gently to mix and set aside.
- 2
Prepare the Toppings
In a skillet over medium heat, cook the bacon lardons until crispy. Remove and drain on paper towels. Set aside.
- 3
- 4
Fry the Chicken Skin
In the same skillet, add the chicken skin and cook until crispy, about 5-7 minutes. Drain on paper towels and set aside.
Poaching the Eggs
- 5
Poach the Eggs
In a pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on a paper towel to drain.
Dressing Preparation
- 6
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
Assembly
- 7
Combine and Serve
On a large serving platter, layer the salad base. Top with crispy bacon lardons, toasted pecans, and fried chicken skin. Finally, place the poached eggs on top and drizzle with the dressing. Serve immediately.