Warm Frisee Salad
with Bacon, Potatoes & Poached Eggs
4 fingerling potatoes
1 half head of small head frisee (a fine leafed member of the chicory/endive family)
1 quarter of a small head of Radicchio
1 half of a head of red butter lettuce
4 thick slices of smoked bacon
1 tablespoon white vinegar
Salt and pepper
1-1/2 tablespoon red wine vinegar
Cook the potatoes by placing in a small saucepan, cover with water and add a teaspoon of salt. Bring to a boil and simmer for perhaps ten minutes until the potatoes are tender when pierced with a knife. Drain then and cool slightly, then half them lengthwise of into long diagonal slices.
Wash and spin-dry the frisee and the butter head lettuces. Tear then into bite-sized pieces. Thinly slice the radicchio. Combine in a medium bowl.
Cut the bacon crosswise into 1/4 inch strips and fry until almost crisp. Remove from the frying pan with a slotted-spoon and place it in the bowl with the greens. Add the cut up potatoes to the bacon fat in the frying pan. Season the potatoes with salt and pepper and sauté until slightly browned. Remove the potatoes from the pan with a slotted spoon and add to the salad bowl. If there in not sufficient fat remaining in the pan to dress the salad, add olive oil to the pan. With the skillet over moderate heat, add the red wine vinegar to the pan, scrapping up bits of potato and bacon that might cling to the pan. Let the vinegar boil for a few moments before adding the oil and vinegar mixture to the salad bowl. Toss the salad to spread the dressing.
While the bacon is cooking, poach the two eggs by sliding them into a gently simmering wide saucepan of water to which was added the tablespoon of vinegar. Cook the eggs for three minutes and remove with a slotted-spoon to drain on paper towels.
Arrange half of the salad on a plate and top with the poached egg. Repeat with the other plate.