When I saw Martha Stewart poach an egg for a Frisee salad on TV a couple months back, it just clicked. I had been painstakingly trying to poach the perfect egg for years. Thought I needed one of those contraptions, thought I had to treat the eggs with kid gloves, thought I had to stress over cooking them for EXACTLY three minutes. But when I watched this woman throw the eggs into the big, deep pot - not a shallow pan like I use, and shove them all around like she did, it hit me. I didn't have to treat them so... gingerly. I could manhandle those eggs around, with a slotted spoon, and help them cook. I tried it immediately, and came out with a photo-worthy poached egg. My cholesterol may have skyrocketed the next couple weeks because I was poaching eggs daily and getting praise for their beauty on my RhoRho's Bistro Facebook page. Oh yes, I was proud. Something about a perfectly poached egg makes any dish look all fancy, and eggs (preferable local fresh farm ones) are quite the rage right now- on top of pizza, on top of burgers, on just about anything.
So this is a classic French salad made with Frisee lettuce (may be hard to find at regular stores) that I have wanted to do since I saw Martha do it. Then a local friend/cook posted hers recently and I got the motivation to create my own. I used regular bacon but Martha did "Lardon" which is diced thick-cut bacon. I created a yummy blood orange viniagrette to go with it.
Here's what I did for a perfect 6 salads:
Divide "head" of frisee lettuce, wash and place on salad plates.
1/2 pound bacon, cut into 1/2 inch cubes. Stack the slices and cut, cook until almost crispy.
6 eggs (maybe a few extra in case you mess up), poached. A trick that Miss Martha taught me is to toss the eggs into a bowl of ice cold water until you're ready to serve, which will stop the cooking process and keep those perfectly runny yolks)
For the Blood Orange (or just orange!) Viniagrette:
1/2 cup oil (I had this blood orange olive oil, but use EVOO or even another infused oil if you have it)
1/4 cup squeezed orange (save the slices of orange for garnish)
1 tsp. dijon mustard
salt, pepper, thyme to taste
Whisk & Drizzle.
Impress those guests!