Wilted Frisee Salad with Beets and Manchego               

 tags (edit): Poach Bon Appetit Magazine @Vogel @Try Soon! Salads  

 

This version of salade lyonnaise (the classic French bistro salad of frisee, bacon, and poached egg) gets dressed up with sliced roasted beets and shaved Manchego cheese.

Ingredients

2 each Beets large
1/4 cup Sherry wine vinegar
2 tablespoons Dijon mustard
1 cup Extra virgin olive oil
1/2 pound Bacon, thick cut cut crosswise into 1/2 inch slices
3 tablespoons White vinegar
4 each Large eggs
1 tablespoon Olive oil
12 ounces Frisee from 3 small or 2 large heads
1 cup Manchego cheese shaved


 

Instructions
Preheat oven to 350. Place beets in 8x8x2-inch glass baking dish. Add enough water to come 1/2 inch up the sides of the dish. Cover with foil. Roast beets until tender when pierced with a knife, about 1 hour. Transfer beets to plate. Cool completely. Peel beets and cut into 1/3-inch slices. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Whisk Sherry vinegar and Dijon mustard in medium metal bowl to blend. Gradually whisk in 1 cup extra-virgin olive oil. Season to taste with salt and pepper.

Saute bacon in heavy large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain.

Add enough water to large wide saucepan to reach depth of 3 inches. Add distilled white vinegar and bring to a boil. Reduce heat to medium-low. Crack 1 egg into small cup and slide into simmering water. Repeat with remaining eggs. Poach until whites are set and yolks are still runny, about 4 minutes.

Meanwhile, heat 1 tablespoon olive oil in large skillet over high heat. Sprinkle frisee with salt and pepper. Add to skillet; cook until wilted, about 30 seconds per side; reserve skillet.

Divide roasted beets among 4 plates. Place 1 head of frisee atop beets on each plate. Add dressing to reserved skillet and heat through. Drizzle 3 tablespoons dressing over each salad. Top each salad with 1 poached egg. Sprinkle salads with crumbled bacon; top with shaved Manchego cheese. Serve, passing remaining dressing alongside.

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Yields: 4 Servings
    
Bot Appetit magazine, September 2006, page 36

notes: 

Cuisine:   French

Main Ingredient:   Frisee