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French Fridays: Frisée salad with bacon, egg, and garlic toasts from My Paris Kitchen

Frisee salad with bacon, egg, and garlic toasts from My Paris Kitchen on eatlivetravelwrite.comThis week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen is one one of my all-time favourite French dishes. Along with a goat’s cheese salad or a croque monsieur, it’s something I order pretty regularly when I’m in France. To the untrained eye, it might look like a simple dish – frisée salad with new potatoes topped with vinaigrette, croutons and bacon then served with a poached or soft boiled egg but there’s something about this combination of ingredients that’s just magical. One bite instantly brings me to a French bistro…

I was lucky to find frisée – it’s not so common here – although any combination of lettuce or salad greens would work (ok maybe not iceberg lettuce…). The croutons are pan fried in a little garlic-infused oil which adds an extra layer of flavour to the salad. I actually followed the recipe for the vinaigrette (which David talks about at length here) and, combined with the runny egg yolk (I made 6 minute soft-boiled eggs), it was the perfect amount to generously coat the salad without weighing it down.

Not much to say here. This is simply a Really. Good. Salad. Even an “exciting salad” which my dad might consider an oxymoron 😉 (you tell mum to make this for you, I am sure you’ll agree!)

Get the recipe for David Lebovitz’s frisée salad with bacon, egg, and garlic toasts on p 99 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.

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8 Responses to French Fridays: Frisée salad with bacon, egg, and garlic toasts from My Paris Kitchen

  1. EmilyC May 5, 2017 at 07:00 #

    Oh my! Thank you for that lengthy vinaigrette post by David! Glad to say that I do dry my salad greens either in a salad spinner, and if the amount is small eg for one pax, gathered up in a clean and dry kitchen towel and swung towards the kitchen sink a few times! The sherry vinegar bottle was located way up in the cabinet so I used apple vinegar for a change. A very satisfying salad I must add.

    • Mardi Michels May 12, 2017 at 16:39 #

      The vinaigrette essay was fascinating in a nerdy food=lover kind of way!

  2. shirley @ everopensauce.com May 5, 2017 at 16:35 #

    Your 6-minute egg is a beauty. But I apply the 6-minute rule in different locations and the results vary greatly. I think you’ve perfected yours.

    • Mardi Michels May 12, 2017 at 16:39 #

      Interesting, I’ve used it all over the world too with similar results! Not at altitude though!

  3. MARY H HIRSCH May 5, 2017 at 19:40 #

    Like you, Mardi, I am partial to this salad and am finally glad to have made it at home. Will do it often this summer. The bad news is that It took ten years to make it! The good news is that I finally did, thanks to David. I had read David’s vinaigrette “essay” and have been making his recipe all winter. I learned to make my dressing in the salad bowl itself when I attended the Institut de Francais for all those many years. I usually start my boiled eggs in cold salted water and bring to a boil for 3 minutes and then turn off the burner, put the lid on and go about my business and let them cool off. I cannot remember what chef I got that method from. This time my eggs were a bit more “done” that I would have liked. I’m fine with a bit more “runny.”

    • Mardi Michels May 12, 2017 at 16:38 #

      The salad dressing in the bowl is SUCH a smart trick!

  4. Betsy May 7, 2017 at 20:51 #

    I completely agree with you: Really. Good. Salad! I have made this before but I’m happy to reminded how much I like it. Especially as the season of dinner salads approaches.

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