Frisée Salad With Poached Egg

By Martha Rose Shulman

Updated October 16, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
4 minutes
Cook Time
four minutes
Rating
4(145)
Comments
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This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

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Ingredients

Yield:Serves six

FOR THE SALAD

  • 2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried

  • 1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives

  • 1 sweet red pepper, very thinly sliced

  • 6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares

  • 6 large or extra-large eggs

  • 1 tablespoon vinegar (any kind)

  • Salt

  • freshly ground pepper to taste

  • 1 teaspoon fresh thyme leaves

FOR THE DRESSING

  • 2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar

  • 1 teaspoon balsamic vinegar

  • Salt to taste

  • 1 teaspoon Dijon mustard

  • 1 small garlic clove, minced or pureed

  • ⅓ cup extra virgin olive oil, or ¼ cup extra virgin olive oil and 2 tablespoons walnut oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

10 grams carbs; 208 milligrams cholesterol; 282 calories; 12 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 3 grams fiber; 341 milligrams sodium; 10 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE SALAD

    1. Step 1

      Combine the lettuce, herbs, red pepper and croutons in a large bowl.

    2. Step 2

      Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.

    3. Step 3

      Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Tip

  • Advance preparation: You can poach the eggs up to a day ahead. Keep in a bowl of water in the refrigerator. Drain on a kitchen towel before assembling the salad. The lettuces can be washed and dried, and held in plastic bags in the refrigerator overnight.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

4 out of 5
145 user ratings
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Comments

Marjorie Och

Four minutes for the eggs was too long. We had to start over and checked the eggs at two minutes, then left them another 30 seconds. That was fine. The first batch made delicious egg salad! Once you get the timing right, this is a way to poach eggs.

Lucy

Made this tonight for my husband and 3 teenagers. It was perfect and they loved it. I served it with some oysters on the 1/2 shell. I did only poach the eggs for about 2.5 minutes.

Dan

Kenji’s Poached Eggs https://m.youtube.com/watch?feature=shared&v=S60GxA9JpLk

SFMamma

Omitted croutons, added an avocado, made for a healthy and hearty lunch!

john

Try 2:30 on the eggs

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