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Blue Dog Bakery and Café frisee salad




Source of Recipe


Blue Dog Bakery and Café


Recipe Introduction


Cafe manager Nora Boyle reports that this dish is no longer on the Blue Dog's menu. They poached their eggs 3 to 4 minutes, so the yolks were still runny, allowing them to be mixed with the dressing on the salad.

Salad amounts given are for one serving. Increase proportionally for more servings. The dressing makes enough for up to 8 salads.




List of Ingredients




Dijon vinaigrette:

¼ cup sherry vinegar
2 tablespoons dried tarragon
½ cup Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon sugar
1 cup extra virgin olive oil

For the salad:

1½ cups frisee lettuce
½ cup baby lettuce mixture
3 tablespoons crisp chopped bacon
2 tablespoons grated Parmesan or Pecorino-Romano cheese
½ cup toasted brioche croutons
2 poached eggs



Recipe



In a small saucepan, add tarragon to the sherry vinegar, and heat just to below boiling. Remove from heat, cool 30 minutes to 1 hour, and then strain herbs from vinegar.

In the hopper of a blender, mix together the mustard, salt, pepper, sugar and vinegar. With the blender running, drizzle in olive oil to emulsify with the other ingredients. When the oil is well-incorporated, pour dressing into a serving cruet. Makes about 1½ cups of dressing that will keep well in the refrigerator.

To assemble salad:

Arrange frisee and baby lettuce on a salad plate. Drizzle greens with Dijon vinaigrette. Top with bacon, cheese and croutons. Top with freshly poached eggs; serve immediately.

Serves 1.