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Classic frisee salad

Time 40 minutes
Yields Serves 4
Classic frisee salad
(Ricardo DeAratanha / Los Angeles Times)
1

Combine the mustard, 2 tablespoons vinegar, shallot and the chives in small bowl and whisk to blend. Whisk in the oil. Season with salt and pepper to taste. Set aside.

2

Blanch the pancetta pieces in a small pan of simmering water for 10 minutes. Drain on paper towels.

3

Heat a small skillet over medium-high heat. Add the pancetta and cook, stirring constantly, until the fat is rendered and the meat is cooked but not crisp, 4 to 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Immediately add the bread cubes and cook, stirring constantly, until crisp, about 6 to 8 minutes. Remove and set aside.

4

Bring a deep skillet of water to a rolling boil. Add the remaining 1 tablespoon vinegar and one-half teaspoon salt and stir well. Reduce the heat and bring to a simmer. Break each egg into the water and poach 90 seconds. Using a slotted spoon, immediately transfer the eggs to a plate and keep warm.

5

Place the frisee in a large bowl and toss with the mustard dressing, pancetta and croutons. Divide among 4 serving plates. Top each salad with an egg seasoned with salt and pepper. Serve immediately.


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