The Rites of Spring
An ode to our springtime gardens
Now again is the time. The time to pull out those threadbare blue jeans, to gather your tools, to roll up your shirtsleeves—to spend Saturday afternoons knuckles-de...
Ingredients
SERVINGS: 2 Serving(s)
- 1 medium head frisee, roots cut away, rinsed
- 4 ounces Roquefort blue cheese, crumbled
For croutons:
- 2 slices sourdough bread, cubed
- 4 tablespoons olive oil
- 2 garlic cloves, smashed
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Salt and pepper to taste
For poached eggs:
- 1 tablespoon white wine vinegar
- 2 eggs
For vinaigrette:
- 4 slices of thick-cut bacon, cut into ¼-inch cubes
- 1 medium shallot, finely diced
- 3 tablespoons red wine vinegar
- Salt and pepper
Preparation
For croutons, heat a cast-iron pan to medium heat and coat with 3 tablespoons olive oil. Add garlic and cook until fragrant. Add bread then sprinkle with rosemary, thyme, and salt and pepper to taste. Toss, add last tablespoon of olive oil, and toss again. Cook until golden brown on all sides and place to the side.
For poached eggs, bring a large pot of water with white wine vinegar to a boil. Crack one egg into a small ramekin. When water has reached a rolling boil, use the handle of a wooden spoon to spin the water in a single direction. Remove spoon and slowly slip the egg into the water. Cook for 4 minutes. Remove with a slotted spoon, gently shake to discard excess water, and place on top of frisee. Repeat with the second egg. Remove to side.
For vinaigrette, in a cast-iron pan, cook bacon over medium heat until browned. Place off to the side. Add shallot to bacon drippings and saute until tender. Turn off heat and whisk in red wine vinegar. Add bacon back in and prepare to serve immediately.
To serve, toss frisee in bacon-shallot vinaigrette and split between two plates. Top with poached egg, Roquefort, and croutons. Bon appetit.
