Frisee Salad With Poached Eggs

INGREDIENTS

INSTRUCTIONS

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.

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