Bistro Brunch Salad

Directions

First, make the vinaigrette. Set a small, fine-mesh sieve over a 2-cup (16 fl. oz./475 ml) heatproof measuring cup. Line a small baking sheet with paper towels. In a medium frying pan over medium-low heat, heat the oil until hot. Add the shallots and cook, stirring, until golden brown, about 15 minutes.

Carefully pour the shallots and hot oil into the sieve; let cool for 5 minutes. Transfer the shallots to the prepared baking sheet and lightly season with salt. (Use the shallots with the vinaigrette in a recipe or save for another use. Or just eat them off the pan like we do in the Test Kitchen!)

Finely grate the garlic into the shallot oil. Whisk to combine. In another bowl, whisk together the vinegar, mustard and honey. Season with 1 tsp. salt and 1/4 tsp. pepper. While whisking, add the garlic-shallot oil in a slow, steady stream, continuing to whisk until emulsified. Taste and adjust the seasoning with salt. Use immediately, or refrigerate in an airtight container for up to 2 weeks. Makes 1 1/2 cups (12 fl. oz./375 ml).

Next, make the salad. Line a baking sheet with paper towels. In a frying pan over medium-high heat, cook the prosciutto slices until crispy, turning once, about 3 minutes. Transfer to the prepared baking sheet.

To make poached eggs, bring a saucepan half full of water to a boil. Set a small fine-mesh sieve over a bowl. Working with one at a time, crack an egg into the sieve to drain off the watery part of the white.

Carefully transfer each egg to a small bowl or ramekin. Add the vinegar to the boiling water and whisk to combine. Gently slip the eggs into the water one at a time, then cover and cook for 3 minutes. Use a slotted spoon to transfer the eggs to a paper towel–lined plate to remove any water.

To assemble the salad, in a large bowl, toss the frisée with 3/4 cup (6 fl. oz./180 ml) of the vinaigrette until nicely coated. Add the crispy prosciutto and fried shallots and toss to combine. Transfer the salad to individual plates or a serving platter, top with the eggs, and garnish with pepper. Serve crusty bread alongside. Serves 2.

Reprinted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023).