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
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