Sunday, April 4, 2010

Frisee Salad with Poached Egg and Sherry Vinaigrette

I made this last Sunday for myself because Kelly wanted roast chicken and I needed something to eat. I love the poached egg on there for the protein with my veggies!

Two slices Brioche, toasted
1 T shallots, minced
2 T chives, minced
1 T parsley
Salt and pepper

Poached egg
1/2 T white wine vinegar
2 large eggs

Sherry Vinaigrette
2 T sherry vinegar
1 T stoneground mustard
2 T Dijon mustard
Salt and pepper

I always construct my salads backwards.

For the vinegar, combine the vinegar and mustards and season to taste with salt and pepper. Pour between 1/4 C and 1/2 C in the bottom of your salad bowl.

For the salad, toast slices of brioche (you can make it, but Whole Foods has a nice loaf in their bakery) and cut into cubes. Then cut off the white ends of the frisee and add to your salad bowl (on top of the dressing). Mix to combine. Add more dressing, if needed.

Divide into servings (this recipe would make two) and place on salad plates.

For the poached egg, bring at least 4 inches of water to a boil in a large, deep saucepan. Prepare an ice bath. Add the vinegar to the boiling water and reduce the heat to a simmer. Break an egg into a bowl or small cup. Using a wooden spoon, stir the water around the edges of the pan twice and add the egg to the center. Do the same with the second egg. Simmer gently for about two minutes, or until the whites are set (you want the yolks to be runny). With a slotted spoon, add the eggs to the ice bath. You can warm up the eggs after the bath by simmering water and reheat for about a minute.

Add the egg to the top of each salad and sprinkle with your brioche croutons.

You can leave out the egg, if you don't want it, and you can also add bacon.