After taking a soak in Saillon’s thermal baths, lunch should be light but decadent, which this salad achieves. Caviar, like bacon, makes everything better. So does a glass of Champagne, which would pair perfectly with the dish.
Yield: 4 servings
Cut bacon into 1/4-inch slices and then into 1/2-inch-thick pieces. Heat a medium nonstick sauté pan and add bacon. Cook on medium heat until crispy, about 10 minutes. Remove from sauté pan and drain on paper towels.
After taking a soak in Saillon’s thermal baths, lunch should be light but decadent, which this salad achieves. Caviar, like bacon, makes everything better. So does a glass of Champagne, which would pair perfectly with the dish.
Yield: 4 servings
Cut bacon into 1/4-inch slices and then into 1/2-inch-thick pieces. Heat a medium nonstick sauté pan and add bacon. Cook on medium heat until crispy, about 10 minutes. Remove from sauté pan and drain on paper towels.
In a medium bowl, add 2 tablespoons vinegar and mustard and season with salt and pepper. Whisk well. Slowly drizzle in oil, whisking constantly, until mixture has emulsified.
Fill a wide pot of water 3 inches deep. Salt water and add vinegar. Bring to a simmer and gently add eggs, one at a time. Cook for 2–3 minutes. Remove eggs with a slotted spoon and drain on paper towels.
In a large bowl, add frisee and toss with vinaigrette. Season with salt and pepper. To serve, divide frisee between 4 plates and top with egg, bacon, and caviar.
