- 3 slices sourdough bread,
- Extra virgin olive oil,
- 150g speck
- 3 handfuls young frisée lettuce
- 1 tablespoon white vinegar
- 2 eggs
- 1 small golden shallot,
- 1 tablespoon sweet vinegar
- 1½ teaspoons Dijon mustard
- Salt flakes and freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
- Fat rendered from frying speck
You want a slightly sweet (or agrodolce) vinegar for this dressing, nothing too sharp. Banyuls or a good Sherry vinegar work well; as does Alto Olive’s delicious merlot vinegar.
- Cut bread into large cubes and fry in oil until crisp. Set aside on paper towel to drain.
- Cut speck into thick batons (called lardons). Heat a drizzle of oil in a pan and fry them until crisp. Drain on paper towel, leaving the oil in the pan.
- Make Mustard Dressing: combine shallot, vinegar, mustard, salt and pepper in a screw top jar. Add oil and the fat from frying the lardons and shake well to combine.
- Toss frisée, speck and croutons with enough Mustard Dressing to just coat the leaves well and divide between 2 flat serving bowls.
- Half fill a large saucepan with water, add vinegar and bring to the boil. Reduce heat and, when gently simmering, stir to create a whirlpool. One at a time, break the eggs into a saucer and slide into the water.
- Simmer for 2-3 minutes, until white is just set then, using a slotted spoon, remove to a plate and pat dry with paper towel.
- Place on top of the salad and serve immediately.