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Frisée, Lardons, Fried Quail Eggs and Sherry Vinaigrette

Chefs Jeff Osaka and Christian Shaffer of Chloe – Playa del Rey, CA
Adapted by StarChefs

Yield: 2 servings


  • 1/4 pound frisée (French curly endive), washed and dried
  • 3 ounces applewood smoked slab bacon
  • 1 Tablespoon distilled white vinegar
  • 8 quail eggs
  • 1 Tablespoon chopped shallots
  • 1Tablespoon chopped parsley
  • 1½ Tablespoons sherry vinegar

Cut frisée into bite-size pieces, discard any dark green leaves, and put in a large bowl.

Cut bacon lengthwise into 1/4-inch-thick slices. Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons). In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden. Remove skillet from heat.

In large non-stick frying pan, over medium to high heat, cook eggs sunny-side-up.

Reheat bacon in its skillet over moderate heat. Add shallots to skillet and cook, stirring, 1 minute. Add red wine vinegar, chopped parsley, and boil for 5 seconds.

Immediately pour hot dressing over frisée and toss with salt and pepper to taste. Divide salad among 2 plates and top each with 4 fried eggs. Season eggs with salt and pepper and serve salad immediately.


 Published: Jan 2004
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