Frisée Salad with Poached Egg

cooking.nytimes.com

subheading: FOR THE SALAD:

2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried

1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives

1 sweet red pepper, very thinly sliced

6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares

6 large or extra-large eggs

1 tablespoon vinegar (any kind)

Salt

freshly ground pepper to taste

1 teaspoon fresh thyme leaves

subheading: FOR THE DRESSING:

2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar

1 teaspoon balsamic vinegar

Salt to taste

1 teaspoon Dijon mustard

1 small garlic clove, minced or pureed

⅓ cup extra virgin olive oil, or ¼ cup extra virgin olive oil and 2 tablespoons walnut oil

Directions at cooking.nytimes.com

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