DCFoodies.com Bistro At Home-Frisée Salad With Sherry Vinaigrette, Bacon And Poached Egg - DCFoodies.com

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Feb 05, 2008


Washington Cube

This reminds me of recipes I've been reading about in Sunday Suppers at Lucques. It looks delicious. Thanks for sharing.


exactly how do you emulsify properly without mustard or another facilitator?

Mike Bober

I may be missing something in your comment, J, but I'm pretty sure the recipe calls for 1/2 teaspoon of Dijon mustard. And although I'm no expert myself, Alice Waters' "The Art of Simple" food includes a recipe for a simple vinaigrette whose ingredients are vinegar, salt, pepper, and olive oil...and that's it.

Ramona - this recipe sounds great (and decidedly upscale), but I am NOT a fan of frisee. Can you recommend another green to serve it over? Baby spinach, perhaps?


J-you have a point. My explanation for the method of making a vinaigrette focused on the portions of oil to acid. But yes, mustartd makes it creamy and is included in the actual recipe as Mike points out.
Mike-your comment made me laugh because my husband is truly not a fan of frisee-but is comming around (I love it). Spinach would be great, as would endive. I hope you like it-the egg is really the key.
Another version which you may like better is to replace the frisee with roasted or steamed asparagus.

The District Domestic

That sounds delightful! Thanks for the simple idea for a great salad!

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