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| Heat heavy skillet over medium heat. Chop pancetta into large 1/2" chunks. Fry pancetta until crispy and browned. Wash and dry frissee. In a small bowl combine vinegar, shallots and garlic. Add fat from pancetta and whisk well. Pour over frisee and toss. Plate frisee. Divide pancetta up amongst the six salads. Sprinkle each salad with a few parsley leaves and finish with a poached egg. Add a sprinkle of salt and pepper. Be careful not to over salt as the pancetta is naturally salty. To poach eggs, fill a deep skillet with about 2-3 inches of water. Bring to a VERY light boil and add 1 Tbsp. vinegar and some salt. The water should be on the verge of boiling but NOT a boil. Add eggs, one at a time, by cracking into a ramekin or similar container and immersing into the water. Cover, remove from heat and let sit for 3 minutes. Remove eggs with a slotted spoon and top salad. |