Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce

Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce
Photo by Romulo Yanes

Ingredients

  • ½ pound frisée
  • 1 750-ml bottle dry red wine
  • 1 large parsley sprig
  • 1 1/4-pound piece slab bacon (lardons)
  • 4 thyme sprigs
  • 1 teaspoon tomato paste
  • 2 tablespoons demi-glace concentrate plus 1/2 cup water
  • + 14 more ingredients
    • 1 ½ tablespoons unsalted butter
    • 2 teaspoons olive oil
    • ½ cup shallots
    • 1 teaspoon distilled white vinegar
    • 8 large eggs
    • 1 teaspoon distilled white vinegar
    • 1 garlic clove
    • ½ California bay leaf
    • ½ tablespoon all-purpose flour
    • 1 Turkish or 1/2 California bay leaf
    • 1 tablespoon olive oil
    • 8 1/2-inch-thick baguette slices
    • 2/3 cup veal demi-glace or 2 tablespoons demi-glace concentrate
    • 2 garlic cloves

Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 2...

View full recipe at Epicurious

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