How to Make Maison Premiere’s Bitter Greens and Bacon


We chatted this week with Maison Premiere chef Lisa Giffen, who had this to say about her culinary style:

It’s definitely French-influenced. My style is based on seasonality, of course, and I drew a lot from my time with Alain Ducasse. The food we made there was wholesome food, but done in a way and a manner that’s very refined. All the flavors taste as if someone’s been cooking it for hours. That’s something I appreciate about cooking, and that’s what I want to present.

Here’s a taste of how she translates that into a dish via her recipe for bitter greens and bacon, on the brunch menu at Maison Premiere.

Bitter Greens and Bacon
by Lisa Giffen

1 head well blanched frisée or 1 package picked frisée
2 heads of treviso or radicchio, chopped
1/2 lb. sliced smoked bacon, cut into 1/4 slices.
8 fresh eggs
1 baquette
4 Tbsp. chopped parsley
4 Tbsp. sherry vinegar

Heat a wide sauce pot of water until small bubbles on the bottom begin to form. Add two tablespoons vinegar. Carefully crack the eggs into a bowl and drop in one by one. Cook for about two to three minutes. Remove carefully with a slotted spoon onto a plate with a towel.

Cook the bacon in a medium-size pan over medium-low heat. Let the bacon render out fat and become crisp. Reserve two tablespoons of bacon fat.

Cut the baguette into half-inch cubes. Drizzle some olive oil, salt, and pepper over the cubes. Roast in a 350 degree oven for five to eight minutes until bread is golden and crisp.

In a large bowl, mix the frisee, chopped treviso, crisped bacon, chopped parsley, croutons, sherry vinegar, and two tablespoons of bacon fat. Add salt and pepper to taste. Mix well. Divide onto four plates and top each salad with two poached eggs.


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