Eating this uncomplicated, vegetarian meal is like taking a trip to the French countryside. With its crisp potatoes and oozing egg, this salad is simple, elegant, and pure deliciousness. Feel free to substitute your favorite green for the frisée. Serve with rustic, crusty bread and a French white wine for an enlightening experience.
To look at the recipe — which also makes a beautiful brunch — read more.
12 new potatoes, quartered
2 heads garlic, peeled (about 20 cloves)
½ cup plus 4 tablespoons olive oil, divided
4 tsp. Dijon mustard
2 tsp. lemon juice
1 tsp. red-wine vinegar
8 cups bite-size pieces of frisée (about 3 to 4 small heads), rinsed
- Preheat the oven to 375°. Toss potatoes, garlic, 2 tablespoons olive oil and ¼ teaspoon kosher salt on a sheet pan, then spread in a single layer. Bake 25 minutes without turning, and remove from oven.
- Meanwhile, whisk together mustard, lemon juice and vinegar in a large bowl. Slowly whisk in ½ cup olive oil.
- Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot. Crack 2 eggs into the pan, and cook without touching until the whites have just set and the edges are crispy and browned. Remove with a spatula, and place on the sheet pan with the potatoes to keep warm (they will continue to cook). Sprinkle with kosher salt. Repeat with remaining eggs.
- Toss frisée with the vinaigrette, and divide among four plates. Place a heap of potatoes and garlic on each salad. Top with a fried egg.
- Eggs, Main Dishes