Frisee Salad with Sous Vide Egg
By Recipe by David Lebovitz, Egg recipe courtesy of Anova
Frisee Salad with Sous Vide Egg
By Recipe by David Lebovitz, Egg recipe courtesy of Anova
Yield/Serves:
Makes 4 servings
- 8 to 12 new potatoes (12 ounces/ 360g)
- Sea salt or kosher salt
- 2 cups (300g) diced, thick-cut bacon, smoked or un-smoked
- 4 teaspoons red wine vinegar
- 1 ½ tablespoons Dijon mustard
- 5 tablespoons olive oil or neutral-tasting vegetable oil
- 1 tablespoon water
- 2 teaspoons peeled and minced garlic
- 8 cups (150g) loosely packed frisée or escarole leaves
- 2 tablespoons finely chopped fresh flat-leaf parsley or fresh chives
- Freshly ground black peppe
- 4 eggs, room temperatured
To make the salad: put the potatoes in a saucepan with enough cold water to cover. Add some salt and bring to a boil over high heat. Decrease the heat to a low boil and cook for 15 minutes, until the potatoes are tender when pierced with a sharp knife. (If done in advance, cook them slightly less, and let them rest in the warm water for up to 45 minutes.)
While the potatoes are cooking, fry the bacon in a skillet over medium heat until just starting to crisp. Drain the pieces on a plate lined with paper towels.
In a large salad bowl, whisk together the vinegar, mustard, ¼ teaspoon of salt, the oil, water, and garlic. (If you like garlic a lot, you can chop up the fried garlic clove from making the croutons and add that as well.)
To make the eggs: To a small saucepan set on a heatproof surface add water about 2/3 way full. Place submerge your sous-vide in the water and set temperature to 194 degrees F. Using a slotted spoon, gently lower the eggs into the preheated water. Set your timer for 8 minutes. When timer goes off, carefully peel and enjoy right away, or chill in an ice-bath for future use.
To assemble the salad: slice the potatoes and add them to the bowl along with the bacon and toss gently. Add the frisée, parsley, and some black pepper. Add the eggs and toss very well. Divide among four salad bowls and serve.
While the potatoes are cooking, fry the bacon in a skillet over medium heat until just starting to crisp. Drain the pieces on a plate lined with paper towels.
In a large salad bowl, whisk together the vinegar, mustard, ¼ teaspoon of salt, the oil, water, and garlic. (If you like garlic a lot, you can chop up the fried garlic clove from making the croutons and add that as well.)
To make the eggs: To a small saucepan set on a heatproof surface add water about 2/3 way full. Place submerge your sous-vide in the water and set temperature to 194 degrees F. Using a slotted spoon, gently lower the eggs into the preheated water. Set your timer for 8 minutes. When timer goes off, carefully peel and enjoy right away, or chill in an ice-bath for future use.
To assemble the salad: slice the potatoes and add them to the bowl along with the bacon and toss gently. Add the frisée, parsley, and some black pepper. Add the eggs and toss very well. Divide among four salad bowls and serve.