BISTRO SALAD
6 servings
Cook in a large skillet over medium heat until crisp:
- 8 ounces thick-cut bacon, cut crosswise into ½-inch-wide strips
Drain on paper towels. Pour the fat into a glass measuring cup and add:
- Enough extra-virgin olive oil to make ½ cup total
Set aside. Add to the skillet and cook until softened, about 2 minutes:
- 2 shallots, thinly sliced
Add and cook until softened and fragrant, about 1 minute:
- 2 garlic cloves, minced
Add and cook 30 seconds, scraping up the browned bits in the skillet:
- 3 tablespoons red wine vinegar
Remove from the heat and whisk in the bacon fat/olive oil mixture. Stir in:
- 1 tablespoon minced parsley
- 1 teaspoon thyme leaves
- Salt and black pepper to taste
Meanwhile, place in a salad bowl:
- 2 large heads frisée, trimmed and torn into bite-sized pieces (about 8 cups)
Toss with the bacon and add:
Toss with just enough of the hot dressing to coat. Divide among 6 salad plates and top with:
- 6 Poached Eggs, well drained and trimmed
- (Minced parsley)