The inspiration for this salad (like the pizza from earlier this week) came from the July edition of Cooking Light. The combination of ingredients sounds a little strange, I'll admit. But there was something about the poached egg in this recipe that was unexpectedly intriguing...
The original recipe called for bacon (you may recall that I recently cut meat out of my diet, though I am still going to allow fish, so I substituted smoked salmon) and rye bread (which just sounded strange to me, so I left it out). I also added tomato, because it sounded like it would work well with the other ingredients. Here's how my version went:
Frisee Salad with Smoked Salmon & Poached Egg
1/4 c. white wine vinegar
2 Tbsp. olive oil
1 teaspoon fresh tarragon, chopped
freshly ground black pepper and sea salt, to taste
1 large or 2 small heads of frisee, torn into bite sized pieces
2-4 oz. smoked salmon, separated into small pieces
1 tomato, chopped (I used a large orange heirloom)
1 Tbsp. white vinegar
Whisk dressing ingredients together in a small bowl. In a large bowl, combine frisee, tomatoes, and smoked salmon. Pour dressing over top and mix well. Divide onto 2 plates.
Add water to a large skillet, filling it 2/3 full. Bring water to a boil. Reduce heat to a simmer. Add vinegar. Break eggs into pan and cook for about 3 minutes, until desired doneness. Remove eggs with a slotted spoon and place one on top of each salad. Sprinkle with cracked black pepper.
I still think this salad sounds strange, but the flavors actually worked together really well. Also after consuming, I understood why the original recipe called for bread/croutons - without them, it wasn't super filling. Croutons or possibly rolls & butter on the side would fix this.
Let me know what you think!