Curly Endive with Poached Egg

4 servings

From Alice Waters' "The Art of Simple Food" (2007, Clarkson Potter). The recipe is reproduced as written in the book.

Remove the dark green outer leaves from:

2 large heads of curly endive (frisee)

Separate into individual leaves and wash and dry well.

Cut into 1/3-inch pieces:

2 bacon slices

Warm in a small heavy pan, over medium heat:

2 teaspoons olive oil

Add the bacon pieces and cook until brown and rendered, but crisp. Remove from the pan. Pour off the fat from the pan and reserve.

To make the dressing, mix together:

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

Salt

Fresh-ground black pepper

1 garlic clove, crushed

Whisk in:

21/2 tablespoons olive oil

11/2 tablespoons bacon fat

Taste for salt and acid and adjust as needed.

Fill a heavy saucepan with 4 cups of water and add:

11/2 tablespoons red wine vinegar

Heat to just below a simmer and slide in:

4 eggs, cracked from their shells

Poach for 31/2-4 minutes. Use a slotted spoon to remove them from the water and keep warm. Put the vinaigrette into a large bowl (remove the crushed garlic clove), add the bacon, and put the bowl over the pan of hot water to warm. Add the greens and toss well. Divide the greens among 4 warm plates. Gently blot the eggs dry, and put 1 egg on top of each salad. Grind a little black pepper over the top and serve immediately.

Per serving: 200 calories, 8 g protein, 2 g carbohydrate, 18 g fat (4 g saturated), 218 mg cholesterol, 222 mg sodium, 1 g fiber.