Updated: Oct 12, 2018
From the New York Times Cooking, Martha Rose Shulman
This is an incredible way to combine balance the crisp bitterness of Frisée, a classic French green that our farm crew member Justin looks forward to every year.
3 cups frisée
3 cups lettuce
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
6 large or extra-large eggs
1 tablespoon vinegar (any kind)
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
⅓ cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil
Combine the lettuce, herbs, red pepper and croutons in a large bowl.
Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.