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Frisée Salad with Feta and Mint Dressing

After gorging myself for four days on a diet of fatty pork, deep fried shellfish, eggs and carbs, I felt like I needed to cleanse my insides in the same way a frat house needs to be cleaned after a raucous party. Still, the taste of New Orleans lingered in my mouth and I longed
Course Salad
Cuisine American, Experimental
Main Ingredient Cheese, Egg, Pork, Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb

Ingredients

for dressing

  • 2 tablespoons mint chopped
  • 2 tablespoons olive oil
  • 1 lime juiced (about 2 Tbs)
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt (less if you use table salt)
  • pepper
  • 2 eggs
  • 2 Andouille sausages

Instructions

  1. Whisk the dressing ingredients together adjusting with honey and salt until it has a well balanced salty-tangy taste with just a hint of sweetness.
  2. Add 2" of water to a small saucepan and bring to a boil. Add a teaspoon of vinegar to the water. Turn down the heat to maintain a gentle simmer. Crack the eggs into individual ramekins. By lowering the eggs into the water from a ramekin we can avoid creating any unnecessary turbulence in the water that turns the white into inedible fluff.
  3. Gently lower the whole ramekin into the water, tipping it to "pour" the egg into the bottom of the pan. Repeat with the other egg. Fold 2 paper towels into quarters and put on a plate. When the eggs are set on the outside, but still soft in the middle, remove from the water with a slotted spoon and place on the paper towels to drain.
  4. Put the sausages in a microwave safe bowl and submerge with water. Microwave until the water boils then drain the water. This plumps the sausages and makes the casing taut so it gets nice and crisp when you fry it. Heat a cast iron skillet over medium high heat until very hot. Put the sausages in the pan and brown on two sides. Remove from the pan and cut into 1/2" thick slices.
  5. To serve, toss the frisée with the feta and just enough dressing to coat each tendril. Put down a nest of frisée and feta then top with the slices of sausage and a poached egg. Spoon any remaining dressing on the egg and top with a little salt and pepper.