Friseé With Bacon and Soft-Cooked Eggs

Friseé With Bacon and Soft-Cooked Eggs
Charles Masters
The soft egg yolks blend with the warm vinegar mixture to form a rich dressing for this classic French salad.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

8
large eggs
4
slices bacon
3
tablespoons
red wine vinegar
1
tablespoon
olive oil
4
cups
frisée, torn
4
cups
radicchio, torn
black pepper

Directions

  1. Bring a medium saucepan of water to a boil. Gently add the eggs and cook for 6 minutes; rinse under cold water and peel.
  2. In a large skillet, cook the bacon over medium heat until crisp, 7 to 9 minutes; remove, crumble, and set aside. To the bacon drippings, add the vinegar and olive oil and stir to combine.
  3. Place the frisée and radicchio in a medium bowl. Add the warm dressing and toss to combine. Serve topped with the eggs, bacon, and ¼ teaspoon pepper.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 145
  • Fat 16 g
  • Sat Fat 4 g
  • Cholesterol 430 mg
  • Sodium 307 mg
  • Protein 16 g
  • Carbohydrate 4 g
  • Sugar 1 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 88 mg
What does this mean? See Nutrition 101.