Frisée Salad with Lardons and Poached Egg | CUESA

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Frisée Salad with Lardons and Poached Egg


Rick Hackett, MarketBar.

Serves 4


3 medium Yukon Gold potatoes

½ pound sliced bacon, cut crosswise into thick strips
4 large eggs
2 tablespoons white wine vinegar
2 heads frisée, trimmed and torn into bite-sized pieces
2 to 3 ripe tomatoes, peeled, seeded and diced
1 tablespoon shallots, chopped finely
½ cup fresh chives, chopped finely
1 tablespoon each fresh flatleaf parsley leaves, tarragon leaves, and chervil

5 tablespoons rendered bacon fat or grapeseed oil
2 tablespoons sherry or apple cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard


  1. In a large saucepan, cover the potatoes with cold, salted water and bring to a boil. Simmer until tender.

  2. In the meantime, prepare the lardons: Sauté the bacon strips in a large skillet until crisp. Drain on paper towels, reserving 5 tablespoons of the rendered fat. Set aside the lardons.
  3. To prepare the vinaigrette: Whisk together the vinegar, whole-grain and Dijon mustards, and the bacon fat or grapeseed oil. Keep warm.
  4. To poach the eggs: Bring a pot of water to a boil and add the white wine. Reduce the water to a simmer. Working with one egg at a time, crack each one in a small bowl and then slide it gently into the simmering water. Poach the eggs until their whites are set and the yolks are still runny. With a slotted spoon, lift out the eggs gently. (To hold them without overcooking, place them in warm water; remove just before serving.)
  5. In a large bowl, toss together the frisée, shallots, fresh herbs, reserved lardons, and warm vinaigrette until the greens are evenly coated. Divide the salad among 4 plates, sprinkle with tomato concassé and place a poached egg at the center of each.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »