Usually I think of salad as a lunch or dinner dish, but recently I have been loving the idea of breakfast and brunch salads. Why not enjoy your greens earlier in the day? This salad has all the best flavors of breakfast on a bed of one of my favorite greens, frisée. If you haven’t used frisée before it is a beautiful frilly and almost lace-like lettuce. Even though it looks dainty, it has a great crispness and packs a good amount of flavor, with a slight peppery and sharp tase. It is a great vessel for eggs and bacon.
A few notes about this recipe:
- If you can’t find frisée or want a more mild lettuce, butter lettuce would be a good options
- I like this salad with a perfect soft boiled egg, but feel free to adjust the cook time for a firmer yolk, if you prefer.
- Keep the leftover dressing in the refrigerator and use it for your salads for the week.
Prep time
Cook time
Total time
Serves: 3-4
Ingredients
- For the salad:
- 6 slices thick cut bacon
- 1 large head frisée
- 8 large eggs
- For the dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons grainy mustard
- ½ teaspoon maple syrup
- ½ cup olive oil
- 3 tablespoons bacon drippings
- 3 tablespoons walnuts, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cook bacon in a skillet over medium heat until crisped. Remove and lay on paper towels, allowing to cool. Reserve 3 tablespoons of bacon drippings. Chop bacon once cool.
- While bacon cooks, start the eggs. Bring a large saucepan with water to a boil over medium heat. Once boiling, carefully lower eggs into the pan. Gently simmer for 7 minutes. While they cook, prepare a bowl of ice water.
- Once eggs are done, gently transfer them to the ice water. Let sit for about 3-4 minutes until cool enough to handle. Gently peel eggs.
- Meanwhile, make the dressing by whisking together all the ingredients (or shake them all up in a mason jar until emulsified).
- To assemble, arrange frisee on serving plates. Season with salt and pepper. Top with chopped bacon. Add soft boiled eggs. Top with desired amount of dressing and serve.
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