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World Famous International Salad Recipes:
SALAD WITH CANADIAN BACON AND POACHED EGGS
1 teaspoon Dijon mustard
1/4 teaspoon salt
2 tablespoons minced shallots
1 tablespoon finely chopped fresh flat-leaf parsley
5 1/2 teaspoons red-wine vinegar
4 tablespoons extra-virgin olive oil
6 oz sliced Canadian bacon, cut into 1- by 1/4-inch pieces
1/2 teaspoon black pepper
4 large eggs
6 cups torn frisée
Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in
a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
Heat remaining tablespoon oil in a
12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2
Fill a deep 10-inch skillet with 1
1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg
into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them
evenly. Poach at a bare simmer until whites are firm but yolks are still runny,
2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
Toss frisée with dressing. Serve
topped with bacon and eggs.
Makes 4 servings.
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