This is a very simple salad of frisee (often called curly endive) and a warm dressing and a couple of poached eggs. It originally had bacon in it, but I don’t eat bacon so I just fried up a chopped shallot, whisked in a bit of mustard, thyme and vinegar, then sprinkled the finished thing with generous amounts of pimenton. The important thing(s) are the poached eggs, and I’ve included pictures of how I poach my eggs here. It’s tasty. I love frisee, it is one of my favourite lettuces.
Salad for winter
Adapted from Mark Bittman. Serves 2
- A head of frisee, or baby curly endive
- 4 fresh eggs
- A shallot, chopped
- 2-3 tbsp olive oil
- 2-4 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- Leaves from a couple of thyme sprigs
- Pimenton (sweet paprika) for sprinkling
Wash and dry the frisee and put into a large salad bowl. Set aside. Put a large pan of salted water on to boil. Meanwhile, heat the olive oil in a fry pan and add the shallot, cooking until barely golden. Whisk in the vinegar, mustard and thyme and bring just to a boil, then pour over the frisee and toss thoroughly. Add a hefty sprinkle of pimenton and toss again. Divide between serving bowls.
Here is how I poach eggs: I bring that big pot of water to a brisk simmer. I like it when there are little bubbles climbing up the sides of the pan, like a newly poured glass of Coke. Then I add enough distilled white vinegar so I can smell the acid when I stick my nose right over the pan. I’d say a tablespoon, maybe two, but I just keep adding ’til I get that vinegar smell. Then, I crack the egg into a measuring cup…
And then quickly flip it into the pan of water.
I repeat for the second egg. I like to cook two eggs at a time. I turn the burner down as low, whack on the lid, as it will go and let the egg guys swim in there for 3-5 minutes until they look set. I cherish a runny yolk, so I err on the side of undercooked. I fish them out with my slotted egg draining spoon…
And then pop them on to the finished salad, adding a sprinkle of pimenton and salt and pepper for good measure. Eat immediately.
