This week's NT review is of Petit Rouge, a charming 24-seat French bistro in North Miami. Chef/owner is Neal Cooper (formerly of Neal's and Il Migliore); chef de cuisine is Daniel Small. In keeping with our recent theme of light, summertime recipes, here's one for Petit's delicious Frisee lardon salad -- a can't-miss taste combo of greens dressed in red wine-Dijon vinaigrette, with poached egg, brioche, and cubes of slab bacon.
Frisee Lardon Salad
2 containers EARTHBOUND FARMS Frisee Blend
2 slices brioche toasted, cut in triangles
4 eggs poached
8 oz slab bacon, chopped
6 oz red wine Dijon vinaigrette (the vinaigrette recipe will give you extra dressing for salads, chicken, etc...)
1 tsp grain mustard
1 tbsp bacon fat from slab bacon
MOP (method of preparation):
Poach eggs until med soft
Render bacon in pan until crispy, reserve fat for dressing
Toast brioche
Mix dressing, bacon, bacon fat, and grain mustard until combined
Add lettuce
Place lettuce mix on plate
Place toast on top of salad
Place egg on toast
Red Wine Dijon Vinaigrette
1 cup Dijon mustard
4 cups Red wine vinegar
3 cups blended oil
3/4 cups chopped shallots
1/8 cup sugar
S and P to taste
MOP:
Combine vinegar, mustard, and shallots
Burr mix (or whisk well) until combined
Add oil slowly while mixing
Season and store
