This post is not as pretentious as the title suggests (I hope). While we were in NYC, Katie told me about a salad with frisee and a poached egg. Then, it was on the menu at Zucco's Le French Diner. I have not been able to stop thinking about it since.
After some research, I discovered that this is a French salad made with frisee lettuce - the light green pretty lettuce that looks like lace and is also called French chicory - and a warm bacon dressing. That's trouble, since frisee is my least favorite lettuce and I don't like bacon. But do you think that would stop me?? Hardly!
After some substitutions, I ended up with a version I call Faux Frisee aux Lardon.
Faux Frisee aux Lardon
Morningstar Farms Vegetarian Bacon
Red wine vinegar
1. Cut the veggie bacon into small pieces and brown in a skillet with some olive oil. Add chopped mushrooms and brown them as well. Add diced shallot and cook until soft. Remove skillet from heat and add 2 Tbsp red wine vinegar
2. While your bacon and mushrooms are browning, poach an egg
3. Pour bacon/mushroom dressing over field greens, top with poached egg, and sprinkle with kosher salt and fresh cracked black pepper.
I really liked this salad, however; it's not appropriate for spring. It would be much more satisfying to eat a hearty salad with a warm dressing in the fall or winter. Good thing I have this blog to remind me of this in about 6 months.