Frisee Salad with Lardon Vinaigrette

"New from the Kitchen"

Recipe of the Month - April 2020

As part of celebrating our 25 years in business, this past November we hosted a "formal" French wine dinner for 24 guests. Typically, the fifth course after the Main is a salad.  For ours, we prepared a wonderful fresh frisee with pancetta vinaigrette and topped with a poached egg.  Since we were doing the salad for 24 we found, with a little experimenting, we could partially cook the eggs several hour ahead of time and finish just before serving.  Wow did that make it easier.  The salad makes a wonderful presentation and the creamy unctuousness of the egg just added to the enjoyment.

Now is a good time for experimenting in the kitchen!  Stay safe and healthy.

To good times with great food,



For a serving for 4:


1 tablespoon distilled white vinegar

4 large eggs

2 tablespoons olive oil

4 ounces pancetta, cut into 1 X 1/4 inch pieces or slab bacon

1 medium shallot finely chopped

Kosher salt, freshly ground pepper

1/2 cup red wine vinegar

2 large heads of frisee, torn into bite size pieces

Fleur de sel

2 tablespoons 1 1/2 inch pieces of fresh chives


For the eggs:

  1. Pour water into a large saucepan to a depth of 2" and bring to a boil.  Reduce heat so water is at a gentle simmer and add white vinegar - this helps the egg whites stay compact.

  2. Crack an egg into a small bowl and then gently slide it into the water.  Repeat with remaining eggs, waiting about 30 seconds apart as the whites start to set.

  3. Cook the eggs for 2 minutes until whites are just set and quickly remove with a slotted spoon and place in a bowl with ice water and place in the refrigerator.  You can do this several hours ahead even overnight

  4. Once the salad is ready simply repeat step one and cook the eggs for 1 minute.

For the salad:

  1. Heat the oil in a large skillet over medium heat. Add pancetta and cook, stirring occasionally, until most of the fat has rendered and pancetta is starting to brown - about 5 to 8 minutes.

  2. Add shallot, season with kosher salt and pepper and cook, stirring occasionally until the shallot is translucent and softened but hasn't taken on any color, about 5 minutes.  Taste the vinaigrette and adjust seasoning if needed.

  3. Place frisee in a large bowl and drizzle ward vinaigrette over the top.  Gently toss until frisee is evenly dressed and slightly wilted and season with fleur de sel and pepper. Add lardons.

  4. Divide the frisee salad among plates and carefully set a poached egg atop each.  Season eggs with fleur del sel and pepper and scatter chives on top.