This Babé take on a French bistro classic is crisp, bitter, and rich in all the right ways. Blonde Frisée™ and Pink Rhône™ Little Gem pair beautifully with a warm, savory bacon vinaigrette, finished with a soft poached egg, shaved watermelon radish, and fresh chervil. *Sorry, no video for this recipe!

​

Ingredients (Serves 2–4):

​

Frisée Salad

• 2-4 heads Blonde Frisée™ washed, dried, torn into bite-size pieces (or 1 - 2 lb. bag Platinum Blonde Frisée™)

• 1 head Little Gem lettuce, leaves separated (we used Pink Rhône™ Little Gem)

• ½ lb thick-cut bacon or slab bacon, cut into short strips

• 4 large eggs, poached

• 1 Watermelon Radish, thinly shaved

• Fresh chervil (for garnish)

• Freshly cracked black pepper

​

Warm Bacon–Shallot Vinaigrette

• 2 Tbsp minced shallot

• 1 Tbsp Dijon mustard

• 2 Tbsp red wine vinegar or sherry vinegar

• 1/3 cup olive oil

• Kosher salt, to taste

​

Instructions:

​

1. Cook the Bacon

Heat a large skillet over medium heat. Add bacon lardons and cook until deeply golden and crisp, about 8–10 minutes.

Transfer bacon to a paper towel-lined plate, keeping about 1/4 cup of the rendered fat in the pan.

​

2. Make the Warm Vinaigrette

Reduce heat to low. Add minced shallot to the bacon fat and cook gently until softened, about 2–3 minutes.

Remove from heat and whisk in Dijon and vinegar. Slowly drizzle in olive oil, whisking to emulsify. Season lightly with salt and black pepper.

​

3. Poach the Eggs

Bring a pot of water to a gentle simmer. Add a splash of vinegar if desired.

Poach eggs 3–4 minutes, until whites are just set and yolks remain runny. Remove with a slotted spoon and drain briefly.

​

4. Assemble

Clean frisée and lettuce thoroughly and place in a large bowl.

Spoon the warm vinaigrette over the greens and toss gently, just enough to coat the Blonde Frisée.

​

5. Finish & Serve

Plate the salad, top each portion with bacon and a poached egg, and finish with shaved watermelon radish, Pink Rhône Little Gem, and a light sprinkling of fresh chervil.

Finish with freshly cracked black pepper and enjoy!