Bistro Salad

Ingredients

• 8 ounces thick-cut bacon, cut crosswise into ½-inch-wide strips
• Enough extra-virgin olive oil to make ½ cup total
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 1 tablespoon minced parsley
• 1 teaspoon thyme leaves
• Salt and black pepper to taste
• 2 large heads frisée, trimmed and torn into bite-sized pieces (about 8 cups)
• Hide ingredients for Croutons 1 Croutons (opens in new tab) Croutons
  • Bread, fresh or stale
  • Butter, olive oil, or a combination (about 1 tablespoon per cup of bread cubes)
  • (1 to 3 garlic cloves, smashed)
  • (One 3-inch sprig rosemary)
  • Salt and black pepper
  • ½-inch cubes bread or corn bread
  • Olive oil or melted butter (about 1 tablespoon per cup of bread cubes)
  • Salt and black pepper
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika or ½ teaspoon red pepper flakes
  • ¼ cup finely grated Parmesan
  • 2 to 3 tablespoons or more finely chopped parsley, thyme, sage, oregano, or a combination
  • Bread or corn bread

  Sub-recipe steps

  1. Cube or coarsely tear: Bread, fresh or stale
  2. Add to a large skillet: Butter, olive oil, or a combination (about 1 tablespoon per cup of bread cubes); (1 to 3 garlic cloves, smashed); (One 3-inch sprig rosemary)
  3. If using garlic or rosemary, let them lightly sizzle in the fat over medium-low heat for 5 minutes. Increase the heat to medium, add the bread cubes, and cook, turning or tossing occasionally, until evenly brown, turning down the heat if needed to avoid burning. Remove the rosemary sprig if it is too far gone, otherwise strip the crispy leaves from the stem and toss with the bread cubes. When browned, take off the heat and sprinkle the croutons with: Salt and black pepper
  4. If desired, you may infuse the fat used here with garlic or rosemary first, as described above.
  5. Preheat the oven to 375°F. Toss together on a baking sheet: ½-inch cubes bread or corn bread; Olive oil or melted butter (about 1 tablespoon per cup of bread cubes)
  6. Bake, shaking the pan once or twice, until the croutons are golden brown, 10 to 15 minutes. Sprinkle while still warm with: Salt and black pepper
  7. After 2 to 3 cups croutons have been sautéed or baked, above, drop them while still hot into a bag containing: 1 teaspoon salt; 1 teaspoon sweet paprika or ½ teaspoon red pepper flakes; ¼ cup finely grated Parmesan; 2 to 3 tablespoons or more finely chopped parsley, thyme, sage, oregano, or a combination
  8. Close the bag and shake it until the croutons are evenly coated. Transfer to a plate or baking sheet to cool and crisp.
  9. Preheat the oven to 200°F. Cut into small cubes: Bread or corn bread
  10. Place in a single layer on a baking sheet and bake, stirring occasionally, for 1 to 2 hours until dry and golden brown.
• Hide ingredients for 6 Poached Eggs, well drained and trimmed 1 6 Poached Eggs, well drained and trimmed (opens in new tab) 6 Poached Eggs, well drained and trimmed
  • 2 inches water
  • 4 large eggs

  Sub-recipe steps

  1. Bring to a brisk simmer in a nonstick skillet: 2 inches water
  2. Have ready: 4 large eggs
  3. One at a time, break an egg into a small bowl or cup, bring the edge of the bowl about 1 inch above the surface of the water, and allow the egg to gently drop into the water. When all the eggs are added, cover the skillet, remove from the heat, and let sit until the whites are set, 4 to 6 minutes. With practice, you will be able to judge the right degree of doneness. Remove the eggs with a large slotted spoon and drain well before serving, patting the eggs dry with a paper towel or kitchen towel.
  4. To keep poached eggs warm, transfer to a wide shallow bowl of water warmed to 150°F, cover, and hold for up to 30 minutes.
  5. To prepare poached eggs ahead of time, transfer the poached eggs to a bowl of cold water the moment they are done. Store in the water, refrigerated, for up to 24 hours. When ready to serve, transfer the eggs to a large pan of 150°F water, cover, and let stand for at least 5 minutes, or up to 20 minutes. Return the pan to very low heat if the temperature of the water drops below 145°F.
• (Minced parsley)