a dish inspired by classic French bistro fare but made perfectly permissible for everyone. This vibrant warm salad boasts a delightful symphony of textures: crisp frisée, golden fried potatoes, savory halal beef bacon bits, and perfectly poached eggs with their rich, runny yolks, all brought together by a tangy vinaigrette. It's a truly satisfying meal that feels gourmet yet is incredibly simple to create.
📜 Ingredients
For the Salad:
1 medium head frisée lettuce, washed, dried, and torn into bite-sized pieces
2 large potatoes (e.g., Russet or Yukon Gold), peeled and diced into 1/2-inch cubes
4 large eggs
4 strips halal beef bacon or turkey bacon, diced
2 tablespoons olive oil (for cooking potatoes)
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon white vinegar or apple cider vinegar (for poaching water)
For the Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar (halal certified) or apple cider vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced (optional)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
📝 Instructions
- Prepare the Halal Bacon: In a large skillet, cook the diced halal beef bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 1 tablespoon of the rendered fat in the skillet.
- Cook the Potatoes: Add 2 tablespoons of olive oil to the same skillet (or use the reserved bacon fat if you prefer). Add the diced potatoes and season with a pinch of salt. Cook over medium-high heat, stirring occasionally, for 10-15 minutes, or until golden brown and crispy on all sides and tender in the center. Remove from heat and set aside.
- Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, vinegar, Dijon mustard, minced garlic (if using), salt, and pepper until well combined. Taste and adjust seasoning as needed.
- Poach the Eggs: Fill a medium saucepan with about 3-4 inches of water. Add 1 tablespoon of white vinegar (this helps the egg whites set). Bring the water to a gentle simmer (small bubbles, not a rolling boil). Carefully crack each egg into a small ramekin or cup. Gently slide each egg into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Using a slotted spoon, carefully remove the eggs and drain any excess water.
- Assemble the Salad: In a large mixing bowl, combine the frisée lettuce, crispy potatoes, and crispy halal beef bacon bits. Drizzle the vinaigrette over the salad ingredients and toss gently to coat evenly.
- Serve: Divide the dressed salad among four plates. Carefully place one poached egg on top of each salad. Season the eggs generously with freshly ground black pepper and a final sprinkle of salt. Serve immediately and enjoy!
💡 Chef's Tips
- Perfect Poached Eggs: For best results, use very fresh eggs! The whites will hold their shape better. If your eggs aren't super fresh, strain them through a fine-mesh sieve first to remove the thin, watery whites before poaching.
- Vinaigrette Variation: Feel free to customize your vinaigrette! A touch of honey or maple syrup can balance the tang, or a pinch of dried herbs like thyme or oregano can add extra depth.
