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1
Tear frisee into bite-size pieces and put in a large bowl.
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2
If using slab bacon, cut lengthwise into 1/4-inch-thick slices.
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3
Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons).
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4
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.
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5
Have ready another skillet with 1-inch warm water.
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6
Half-fill a 4-quart saucepan with water and stir in white vinegar.
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7
Bring liquid to a bare simmer.
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8
Break each egg into a teacup.
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9
Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently.
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10
(Egg will become oval, with yolk completely covered by white.)
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11
Add remaining 3 eggs in same manner.
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12
Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks.
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13
(Serving this salad with runny, not fully cooked yolks may be of concern if there is a problem with salmonella in your area.)
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14
Immediately transfer eggs to skillet of warm water.
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15
Reheat bacon in its skillet over moderate heat.
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16
Add shallot and cook, stirring, 1 minute.
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17
Add red-wine vinegar and boil 5 seconds.
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18
Immediately pour hot dressing over frisee and toss with salt and pepper to taste.
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19
Divide salad among 4 plates and top with drained poached eggs.
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20
Season eggs with salt and pepper and serve salad immediately.
