Frisee Salad
Bitter greens, warm bacon, and a soft egg—simple bistro comfort that suits a cold Canadian evening. The maple-kissed vinaigrette pulls it all together, turning pantry staples into something you want to linger over.
Prep Time: 15 Minutes
Total Time: 20–25 Minutes
Serves: 4
Ingredients
Salad
2 small heads frisée (about 8 cups loosely torn), well washed and dried
6 slices thick-cut bacon (or 150 g lardons), cut into batons
4 large eggs (for poaching)
1 small shallot, very finely chopped
Mustard–Maple Vinaigrette
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp apple cider vinegar (or white wine vinegar)
1 tsp maple syrup (or to taste)
½ tsp lemon juice
Pinch salt and black pepper
For Poaching
1 tbsp white vinegar (for the poaching water)
Pinch salt
Method
Make The Vinaigrette: In a small jar or bowl, whisk olive oil, Dijon, vinegar, maple, lemon juice, salt, and pepper until emulsified. Taste and adjust sweetness/acidity.
Cook The Bacon: Set a skillet over medium heat. Cook bacon until crisp, 6–8 minutes. Scoop onto paper towel. Reserve 1 tsp warm bacon fat and whisk it into the vinaigrette for extra depth (optional).
Prep The Greens: In a large bowl, combine frisée and shallot.
Poach The Eggs: Bring a medium pot of water to a bare simmer. Add vinegar and a pinch of salt. Crack each egg into a small cup and slide gently into the water. Poach 2½–3 minutes for set whites and runny yolks. Lift with a slotted spoon and drain briefly on paper towel.
Dress & Serve: Toss frisée with just enough vinaigrette to lightly coat (you may not need it all). Add warm bacon. Divide among plates and top each with a poached egg. Grind over black pepper and serve immediately.
Variations
Pear, Walnut & Blue Cheese: Toss frisée with thin slices of ripe pear, ½ cup toasted walnuts, and ¼ cup crumbled blue cheese. Keep the same vinaigrette (add an extra ½ tsp maple).
Smoked Salmon & Capers: Swap bacon for 150 g flaked hot-smoked salmon; add 1 tbsp capers and a few dill sprigs. Lovely with a squeeze of lemon.
Vegetarian Mushroom Warm-Up: Replace bacon with 250 g sliced mushrooms sautéed in 1 tbsp butter or olive oil; season well and fold into the dressed greens.