Lunch: Frisee-Lardon Salad

Recipe by Petit Trois, Los Angeles, CA Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Ingredients

1 tablespoon distilled white vinegar
4 large eggs
2 tablespoons olive oil
4 ounces slab bacon, cut into 1x1/4" pieces
1 medium shallot, finely chopped
Kosher salt, freshly ground pepper
1/2 cup red wine vinegar
2 large heads of frisée, torn into bite-size pieces
Fleur de sel
2 tablespoons 1 1/2" pieces fresh chives

Instructions

Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.
Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5 –8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn't taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by threequarters, 5 –8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.
Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.
Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.