Curly with bacon and poached eggs: a crunchy recipe

Ingredients for 4 persons

• 4 eggs
• 1 curly salad
• 2 slices of bacon, cut into lardons

For the dressing:

• mustard
• red wine vinegar
• olive oil
• salt, freshly ground pepper
• 1 garlic clove (whole but pressed)
• 1.5 tablespoons of bacon cooking fat

The preparation

Remove the outer leaves, separate and wash the curly leaves. In a small sauté pan with a thick base, melt and brown the bacon, without them becoming crispy. Remove them from the sauté pan and reserve the cooking fat.

Whisk in a bowl 1 tbsp. to s. of wine vinegar, 1 tbsp. to s. mustard, crushed garlic, 2 pinches of salt, freshly ground pepper. Add 2.5 tsp. to s. olive oil and 1.5 tbsp. to s. fat from the bacon, to emulsify everything. Taste and adjust the seasoning.

Bring 1 liter of water to a simmer, add 1.5 tbsp. to s. of red wine vinegar.

Break 4 eggs into small individual bowls, then slip them one by one into the simmering water. Poach them, then take them out of the water with a skimmer, dry them with a cloth and keep them warm. Combine the curly with the vinaigrette in a large salad bowl, add the bacon. Divide the salad among 4 plates, place 1 poached egg on each salad. Grind a little black pepper on top and serve.