I first saw a picture of this salad in one of Martha Stewart's books, which I can't find at the moment because I have a bad habit of leaving my books all over the house. Oh well. This recipe isn't from that book, but is a compilation of several from different sources.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 10-oz. pkg. field greens or baby spring greens
- 2 Tbsp. olive oil
- 4 slices bacon, chopped
- 1/4 cup minced onion
- 3 Tbsp. apple cider vinegar
- salt and pepper to taste
- 2 Tbsp. butter
- 3 large eggs
Preparation:
Place salad greens in a large bowl and set aside. In a heavy pan over medium heat, cook bacon in olive oil until browned and crisp, stirring frequently, about 4 minutes. Add onions and cook until crisp tender, about 2 minutes. Add vinegar, then raise heat, and simmer for 1 minute. Season with salt and pepper and set aside.
In another small heavy skillet, melt butter and cook eggs, one at a time, until desired doneness. Unless you are using pasteurized eggs, for safety's sake cook the eggs well done. I like mine over hard.
Pour the warm dressing over frisée in bowl and top with the eggs. Serve immediately. 3 servings
