By Martha Rose Shulman
Updated Oct. 17, 2023
- Total Time
- 4 minutes
- Cook Time
- four minutes
- Rating
- 4(126)
- Notes
- Read community notes
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.
Featured in: Frisée Salad With Poached Egg
Learn: How to Cook Eggs
Learn: How to Make Salad
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Ingredients
Yield:Serves six
- 2heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
- 1tablespoon chopped fresh herbs, such as parsley, tarragon or chives
- 1sweet red pepper, very thinly sliced
- 6thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
- 6large or extra-large eggs
- 1tablespoon vinegar (any kind)
- Salt
- freshly ground pepper to taste
- 1teaspoon fresh thyme leaves
- 2tablespoons sherry vinegar, champagne vinegar or red wine vinegar
- 1teaspoon balsamic vinegar
- Salt to taste
- 1teaspoon Dijon mustard
- 1small garlic clove, minced or pureed
- ⅓cup extra virgin olive oil, or ¼ cup extra virgin olive oil and 2 tablespoons walnut oil
For the Salad
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
282 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 10 grams protein; 341 milligrams sodium
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
For the Salad
Step
1
Combine the lettuce, herbs, red pepper and croutons in a large bowl.
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.
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.
Ratings
4
out of 5
126
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Cooking Notes
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.
SFMamma
Omitted croutons, added an avocado, made for a healthy and hearty lunch!
john
Try 2:30 on the eggs
optional
Add all bagel seasoning to dressing Add fresh mint of basil leaves to salad
Mana
Why the red peppers? I'm not used to seeing that as a classic French salad ingredient. Looks easy and tasty though. I might substitute the red peppers with green beans... thank you. Loving this section of the times.
Elaine
This was delicious even without the croutons!
Cindy
Added a touch of sugar and some fresh herbs to dressingEgg recipe-draining on towel works well, 3 min exact or will be too firm, Used entire dressing recipe for two people, freezer needs a lot for flavor. Bacon Laura Dawne’s would be good. Garlic croutons would also be good.
sarahbalto
Added smoked salmon to this. It was delicious!
Simone
Delicious, though I added bacon. Also agree 2.5 min is best for poached 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.
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.
Barry
you can use organic croutons that come with garlic spicing
Ethan
As with all egg methods cooking time will vary depending on the heat output of your stove at any given setting. I agree. There is a bit of trial and error when boiling or poaching eggs.
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