Information
Course: appetizer, main course
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: 4 servings
Notes
This is a favorite appetizer or light lunch dish in rural France.
Ingredients
- 2 tbsp cider vinegar
- 1 tsp whole grain mustard
- 1 tbsp chopped tarragon
- 6 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 6 oz (175g) thick-sliced bacon, coarsely chopped
- 1 head frisee
- 8 cherry tomatoes, cut in half
- ¼ seedless cucumber, sliced
- ¾ cup coarsely chopped walnuts
- 4 hot poached eggs
Directions
1. To make the dressing, whisk together the vinegar, mustard, and tarragon. Gradually whisk in the oil. Season with salt and pepper.
2. Cook the bacon in a nonstick frying pan over medium heat about 8–10 minutes, until crispy and brown.
3. Meanwhile, break up the frisèe into small leaves. Divide among four serving plates, and top with the cherry tomatoes, cucumber slices, and walnuts.
4. Place a hot poached egg in the center of each salad, and sprinkle the hot bacon on top. Drizzle with equal amounts of the dressing and serve immediately.
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
614kcal (31%)
98mg (10%)
14mg (23%)
192mcg RAE (6%)
521mg
64mg
16g
2g
3g
7g
241mg (80%)
759mg (32%)
12g (61%)
60g (92%)
2mg (14%)