Salade Frisée Californienne with Warm Meyer Lemon Emulsion

Instructions

1. 1

   Fill a medium saucepan with water, add 1 tbsp white vinegar, and bring to a gentle simmer over medium heat. You want tiny champagne bubbles, not a rolling boil.

   10 min

   Tip: Adding a splash of vinegar helps the egg whites coagulate beautifully in the water.

2. 2

   While the water heats up, prep your greens. Tear 1 large head frisée into bite-sized pieces, discarding the tough lower core, and place in a large mixing bowl. Mince 1 small shallot and set aside.

   5 min

   Tip: Always wash and thoroughly dry your frisée; wet leaves will water down our beautiful emulsion.

3. 3

   Place a skillet over medium heat. Add the 4 oz diced thick-cut pancetta and cook slowly until crispy and the fat has completely rendered. Use a slotted spoon to transfer the crispy pancetta to the bowl with the frisée, but leave all that glorious rendered fat in the pan.

   5 min

   Tip: Starting pancetta in a cold or barely warm pan helps the fat render out more gently without burning the meat.

4. 4

   Turn the heat under the skillet to medium-high. Toss 1 cup sugar snap peas into the hot pancetta fat. Toss them for just a couple of minutes until they are bright green and slightly blistered, then scoop them out and add to the frisée bowl.

   2 min

   Tip: We just want a quick kiss of heat to bring out their sweetness while keeping their crunch.

5. 5

   Meanwhile, use a spoon to create a gentle vortex in your simmering water. Crack 2 large fresh eggs into small individual ramekins, then gently slip them into the center of the vortex. Soft-poach them until the whites are perfectly set but the yolks are still jammy, about 3 to 4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate.

   4 min

   Tip: Fresh eggs are non-negotiable for poaching! Older eggs have watery whites that will feather out and make a mess in your pot.

6. 6

   Let's make the warm vinaigrette! Remove the skillet from the heat. Whisk the reserved minced shallot, 1 tbsp Dijon mustard, and 2 tbsp Meyer lemon juice directly into the warm pan drippings, scraping up any brown bits. Slowly stream in 3 tbsp extra-virgin olive oil, whisking vigorously and constantly until the dressing becomes thick, glossy, and fully emulsified.

   2 min

   Tip: The residual heat from the pan will slightly tame the sharp bite of the shallot while helping the mustard bind the fat and acid together.

7. 7

   Pour the warm emulsion over the bowl of frisée, pancetta, and snap peas. Toss gently but thoroughly so every ruffled leaf is dressed. Divide the salad between two wide, shallow bowls. Fan half of the sliced 1 medium avocado over each bowl, and delicately place a soft-poached egg right in the center. Garnish with 1 tbsp chopped fresh tarragon, a generous pinch of flaky sea salt to taste, and freshly cracked black pepper to taste.

   2 min

   Tip: Serve immediately while the greens are just slightly wilted from the warm dressing.