The main rule for this recipe is for the eggs to remain runny and for the bacon not to be too dry. In the perfect salad there has to be a balance between the sour, spicy and salty.
The salad needs to be seasoned with Maldon sea salt. You can use rock salt instead but you would have to reduce the quantity in half.
For the perfect taste, the potatoes need to be seasoned while they're still warm.
Frisee salad with eggs, bacon and croutons
For the dressing: 4 tsp red wine vinegar, 1 1/2 tsp dijon mustard, 5 tbsp olive oil, 1 tbsp water, 1 large garlic clove, 1/2 tsp Maldon sea salt.
Preparation: Cut the parsley finely. Pour cold water over the whole potatoes. Put them to boil, sprinkled with a little salt. Boil them 25 min., then drain and cut them into coarse pieces.
Boil the eggs for 4 min., so they remain runny. The maximum boiling time is 5 min. Take them out immediately after and leave them under running cold water. Once they cool completely, peel them and leave them aside.
Prepare the croutons and bacon while the eggs are boiling. Heat the olive oil and put the mashed garlic clove in it. Once it gains a light brown color, take it out and put the bread cubes in the pan. Fry them 5-6 min. while stirring constantly, until they redden on all sides. Take the ready croutons out and leave them aside.
Braise the bacon, cut into long strips, in the same pan. Stir periodically and if it begins to dry out, pour in 1-2 tbsp water. Cook until the liquid evaporates.
Rip the Frisee lettuce leaves and put them into a large bowl along with the spinach and parsley. Add the boiled potatoes, bacon and croutons. Pour some of the dressing over the salad and season with a little black pepper. Stir carefully and if necessary, add more dressing. Serve each portion decorated with 1 egg.See more