Monday, February 14, 2011

Frisée Salad with Pork Jowl, Poached Egg, and Truffle Oil

Tried to imitate this recipe I found at The Black Rabbit in Eugene.  It is a light salad with a lot of flavor.  You can replace the pork jowl with thick cut bacon, but if you can try the jowl it is worth it. 

1 head of frisée
4 ounces of pork jowl thick sliced and diced
4 eggs
drizzle of truffle oil
salt and pepper
dash of white vinegar

Wash the frisée and divide into four servings.  Fry the pork jowl until it is crispy, this is called a pork  lardón.  Reserve a few drops of the pork oil.  Dress the frisée with a few drops of the oil.  Bring a shallow pan 2/3 full of water and a dash of white vinegar to a very gentle boil, right before it bubbles too much.  Gently add the eggs one at a time, wait a few seconds and with a spatula move the egg whites over the yolk.  Remove each egg with slotted spoon, let drain for a few seconds and then place on top of the frisée.  Season the egg with salt and pepper.  Add the jowl, and top with a good drizzle of truffle oil, or a few more drops of the pork oil.  

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