Endive and Frisee Salad with Pancetta Sage Dressing and Poached Egg
Serves 4.
Ingredients
4 eggs, poached and held in cold water
2 heads Belgian endive, quartered, cored and julienned
2 heads frisee, washed and dried, dark green part trimmed,
For the dressing:
4 tablespoons extra virgin olive oil
6 ounces pancetta diced
1 tablespoon plus one teaspoon sherry vinegar
1 shallot minced
3 leaves fresh sage, chopped
Salt and freshly ground pepper
Directions
Warm a small pot of water on the stove to reheat the eggs. Add the eggs to the water.
Place the endive and frisee in a large mixing bowl.
In a medium saucepan, render the pancetta in the olive oil. Off the heat, add the sherry vinegar, shallots, and sage, plus the salt and pepper.
Toss the greens with the warm dressing. Divide the greens among four plates. With a slotted spoon, remove the warmed eggs from the water and top each salad with a poached egg. Season the egg with a little salt and pepper. Serve immediately.
Note: When Justin made this salad, he added a little chopped parsley and chervil to the dressing in addition to the sage. I’ve omitted them in the interest of streamlining the recipe, but you are certainly free to add them.
