June 6

This French salad is one of my favorites. It’s the first thing I order when I go to France. And luckily for me, the Left Bank Restaurant here makes a very good one. You want to serve it warm but not hot.
Serves 2.

Ingredients:
1 large head Frisée
2 eggs
5 oz package pancetta
1 1/2 cups small potatoes,
Large croutons
Red wine vinegar
Olive oil
salt and pepper to taste
 
 
Preparation:
 
Wash and dry the frisée. Cut potatoes in half, place in a bowl, and coat with olive oil. Bake at 350 for 20 minutes. While potatoes are cooking, fry the pancetta in a nonstick pan. Set aside cooked pancetta and cooked potatoes. Divide frisée in two bowls or on two plates.
 
Poach your two eggs using whatever method you prefer. I use a little white vinegar in boiling water and poaching cups.
 
Once the poached eggs are ready start dressing your salad. You don’t want to dress before because the vinegar and oil will separate. Sprinkle about 3-4 tablespoons of red wine vinegar over the frisée and then sprinkle the same amount of olive oil. Salt and pepper to taste. (remember the pancetta is a little salty) Sprinkle pancetta, roasted potatoes, and croutons over frisée and place one poached egg on top.
 

** When you mix up the salad the yolk of the egg mixes with the vinegar and olive oil to make a nice sauce.