This is a classic bistro salad that is a particular favorite of the Accidental Locavore’s husband and her father. A poached egg is the traditional accompaniment. I usually eat mine without as I have an old abhorrence of runny egg yolks, but I’m told it adds that certain je ne sais quoi (f you need help poaching the eggs, click here). It’s quick to make and is a good winter salad.
[gmc_recipe 2636]
My verdict: This is a great salad that I don’t make enough! If you see frisée in the market, give this a try. Mushrooms or walnuts, toasted and coarsely chopped are also a nice touch. The frisée on its own is also a good side salad for rich foods like duck (confit) or fois gras.
