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Ingredients
- 4 Tbsp. Extra virgin olive oil Ten, (1-inch-thick) slices French or possibly Italian bread
- 1/2 lb Salt pork, diced
- 2 x Shallots, sliced thin
- 3 Tbsp. White-wine vinegar
- 1 Tbsp. Minced fresh tarragon leaves or possibly 1, crumbled tsp. dry
- 2 x Garlic cloves, chopped
- 2 tsp Distilled white vinegar
- 6 lrg Large eggs
- 2 x Heads frisee*, (French curly endive), torn into pcs (about 12 c.)
Directions
- *Available at specialty produce markets
- Preheat oven to 350F.
- Spread 3 Tbsp. 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 till golden, about 10 min.
- In a saucepan boil salt pork in cool water to cover for 2 min and drain in a colander. Rinse salt pork under cool water and pat dry with paper towels. Heat remaining 1 Tbsp. oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, till browned. Remove salt pork with a slotted spoon and drain on paper towels.
- Pour 1/2 c. fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste till dressing is combined well.
- Fill a wide skillet with 2 inches water and add in distilled vinegar. Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer.
- Poach Large 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 min.
- Drain Large 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 Large eggs.
- Serves 6.
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