Frisée Salad with Golden Beets, Poached Eggs, and Bacon-Sherry Vinaigrette

Name: Frisée Salad with Golden Beets, Poached Eggs, and Bacon-Sherry Vinaigrette
Yield: Serves 4 as a Main Course
Ingredients: 2 medium Thyme-Infused Roasted Beets, prepared with golden beets, cooled, peeled, and each cut into 8 wedges; 4 large eggs; 1 small head frisée, about 8 oz/225 g, torn into bite-size pieces; 2 tsp. distilled white vinegar or fresh lemon juice; Kosher or fine sea salt; Fleur de sel for sprinkling; 5 oz/140 g thick-cut bacon, cut crosswise into strips ¼ in/6 mm wide; 1 tbsp. sherry vinegar; Freshly ground pepper

Preparation info

Serves
4
as a Main Course

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Whether served for brunch, lunch, or supper, these tempting ingredients meld together when the creamy, runny yolk is broken, creating a luscious sauce over the greens, bacon, and beets. For me, this is salad perfection.

Ingredients

2 tsp. distilled white vinegar or fresh lemon juice
Kosher or fine sea salt
4 large

Main course
Lunch
Supper
Gluten-free
Brunch

Method

Have ready a dinner plate lined with a double thickness of paper towels. Pour water to a depth of 2 in/5 cm into a large sauté pan. When the water boils, add the white vinegar and 1 tsp kosher salt. Adjust the heat so the water is at a simmer, not a rolling boil. Crack each egg into a separate small bowl and slip them one at a time into the water. After 2 or 3 minutes, u