CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
French |
February 19 |
1 |
servings |
INGREDIENTS
4 |
tb |
Olive oil |
|
|
Ten; (1-inch-thick) |
|
|
; slices French or |
|
|
; Italian bread |
1/2 |
lb |
Salt pork; diced |
2 |
|
Shallots; sliced thin |
3 |
tb |
White-wine vinegar |
1 |
tb |
Chopped fresh tarragon leaves or 1; crumbled |
|
|
; teaspoon dried |
2 |
|
Garlic cloves; minced |
2 |
ts |
Distilled white vinegar |
6 |
lg |
Eggs |
2 |
|
Heads frisee*; (French curly |
|
|
; endive), torn into |
|
|
; pieces (about 12 |
|
|
; cups) |
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
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