Inspired by the breathtaking views of the Alps, this dish combines frisée, poached egg, bacon lardons, caviar, and champagne vinaigrette to create a culinary masterpiece. It’s a delightful invitation to take a break from the exhilarating mountain adventures and indulge in a satisfying meal that captures the essence of Swiss-French winter cuisine.
Frisee with Poached Egg, Bacon Lardons, Caviar, and Champagne Vinaigrette Recipe
After taking a soak in Saillon’s thermal baths, lunch should be light but decadent, which this salad achieves. Caviar, like bacon, makes everything better. So does a glass of Champagne, which would pair perfectly with the dish. Here is how to make it.
Yield: 4 servings
Ingredients
4 oz slab bacon, rind removed
2 tablespoons plus two teaspoons Champagne vinegar
6 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
4 large eggs, cracked into four individual small bowls
6 cups frisee
4 teaspoons caviar
Kosher salt and black pepper, to taste
Directions
Cut bacon into 1/4-inch slices and then into 1/2-inch-thick pieces. Heat a medium nonstick sauté pan and add bacon. Cook on medium heat until crispy, about 10 minutes. Remove from the sauté pan and drain on paper towels.
Add two tablespoons vinegar and mustard in a medium bowl and season with salt and pepper. Whisk well. Slowly drizzle in oil, whisking constantly until the mixture has emulsified.
Fill a wide pot of water three inches deep. Salt water and add vinegar. Bring to a simmer and gently add eggs, one at a time. Cook for 2–3 minutes. Remove eggs with a slotted spoon and drain on paper towels.
In a large bowl, add frisee and toss with vinaigrette—season with salt and pepper. To serve, divide the frisee between 4 plates and top with egg, bacon, and caviar.
Kitchen tool we adore: Misono Chef’s Knives
The one tool you must have before stepping into the kitchen is a proper chef’s knife. Like a well-made watch or a talented hairstylist, it pays to splurge and get the best. Our favorite is the 8.2’’ Misono 440 Molybdenum Gyutou, which retails for $160. It’s light to handle, comfortable to use, and precise.
Available at Korin
57 Warren Street, NYC
212-587-7021
www.korin.com
If you liked our Frisee with Poached Egg, Bacon Lardons, Caviar, and Champagne Vinaigrette recipe, check out:
Poached Salmon with Watercress and Avocado Vinaigrette
