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About the Dish

  • Baguette

    Baguette

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Shallot

    Shallot

  • Sherry Vinegar

    Sherry Vinegar

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Frisée

    Frisée

  • Celery

    Celery

  • Farm Eggs

    Farm Eggs

  • Tarragon

    Tarragon

  • Gruyere Cheese

    Gruyere Cheese

METHOD

1
• Heat oven to 425° F. • Fill a deep sauté pan with about 1 1/2 inches of water. Place over medium-high heat.
2
MISE EN PLACE • Peel and mince shallot. Measure 1 tablespoon (save any extra for another use). • Tear frisée into bite-size pieces. • Slice celery. • Pick and chop tarragon. • Slice bread.
3
• On a baking sheet, drizzle bread with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon French Picnic salt. • Toast in oven until lightly golden, 5-8 minutes.
4
• In a bowl, whisk together shallot, mustard, vinegar and 2 tablespoons olive oil. • Season with French Picnic salt and pepper.
5
• Toss frisée and celery in dressing. • Divide salad between 2 plates.
6
When water simmers: • Crack 1 egg in a small bowl. • Using a large spoon, stir the simmering water to create a vortex in the center of the pan. • Pour egg into the center of the vortex. Stir, keeping water swirling. (This helps egg stay together.) • Let egg cook until set, about 4 minutes. Transfer to salad.
7
• Poach remaining 3 eggs, 1 at a time. Season with French Picnic salt. • Sprinkle salads with tarragon and Gruyere. Serve with toast, and enjoy!