Title: Frisee Salad with Poached Eggs
Categories: February 19
Yield: 1 servings

4 tb Olive oil
Ten; (1-inch-thick)
; slices French or
; Italian bread
1/2 lb Salt pork; diced
2 Shallots; sliced thin
3 tb White-wine vinegar
1 tb Chopped fresh tarragon
-leaves or 1; crumbled
; teaspoon dried
2 Garlic cloves; minced
2 ts Distilled white vinegar
6 lg Eggs
2 Heads frisee*; (French curly
; endive), torn into
; pieces (about 12
; cups)

*available at specialty produce markets

Preheat oven to 350F.

Spread 3 tablespoons of oil with a brush on both sides of bread and season
with salt and pepper. Cut each slice into cubes and bake croutons on a
baking sheet in middle of oven until golden brown, about 10 minutes.

In a saucepan boil salt pork in cold water to cover for 2 minutes and drain
in a colander. Rinse salt pork under cold water and pat dry with paper
towels. Heat remaining 1 tablespoon oil in a skillet over moderate heat and
in it cook salt pork, stirring frequently, until browned. Remove salt pork
with a slotted spoon and drain on paper towels.

Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots,
white-wine vinegar, tarragon, garlic, and salt and pepper to taste until
dressing is combined well.

Fill a wide skillet with 2 inches water and add distilled vinegar. Bring
liquid to a rolling boil over high heat and reduce heat to a bare simmer.
Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it
into the water. As each egg goes in, push white back immediately toward
yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes.
Drain eggs separately in slotted spoon, blot carefully with paper towels,
and trim ragged edges of whites.

In a large bowl toss together frisee, dressing, salt pork, and croutons.
Divide salad among 6 plates and top with poached eggs.

Serves 6.

Gourmet February 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.