Chicory Salad With Bacon Crispy Potatoes And Fried Egg Recipes

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CHICORY SALAD WITH WALNUTS AND PARMESAN



Chicory Salad with Walnuts and Parmesan image

Provided by Ellie Krieger

Categories     appetizer

Time 12m

Yield 6 servings

Number Of Ingredients 7

1/2 cup coarsely chopped walnuts
1 tablespoon sherry vinegar
3 tablespoons walnut oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/2 pound chicory, or other leafy green
1/4 cup shaved Parmesan

Steps:

  • In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
  • In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
  • In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.

Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams

CHICORY SALAD WITH LARDONS AND POACHED EGGS



Chicory Salad with Lardons and Poached Eggs image

Velvety yolk meets greens, lardons (diced bacon), and homemade croutons in this Chicory Salad with Lardons and Poached Eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 garlic clove
5 tablespoons extra-virgin olive oil
7 ounces rustic French bread, crust removed, cut into 1 1/4-by-2-inch pieces
1 teaspoon Dijon mustard
1 anchovy fillet, mashed
Coarse salt and freshly ground pepper
1 tablespoon red-wine vinegar
4 ounces thick-cut bacon, chopped
1 tablespoon distilled white vinegar
4 large eggs
1 small head chicory, cut into 2-inch pieces

Steps:

  • Preheat oven to 350 degrees. Heat garlic and 2 tablespoons oil in a small saute pan over medium heat until oil is bubbling. Discard garlic; drizzle oil over bread on a rimmed baking sheet. Bake until golden, about 20 minutes. Let cool completely.
  • Whisk mustard, anchovy, 1/4 teaspoon salt, and a pinch of pepper in a large bowl. Whisk in red-wine vinegar. Whisk in remaining 3 tablespoons oil.
  • Cook bacon in a skillet over medium heat, stirring, until golden and crisp, about 8 minutes. Drain on paper towels.
  • Bring 2 cups water to a boil in a small saucepan. Stir in white vinegar. Break eggs into separate cups; slide eggs into water. Cook 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
  • Toss chicory with vinaigrette. Divide among 4 plates. Top each with an egg; sprinkle with bacon and croutons.

CHICORY, BACON, AND POACHED EGG SALAD



Chicory, Bacon, and Poached Egg Salad image

Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms

Provided by Molly Baz

Categories     Bon Appétit     Salad     Dinner     Lettuce     Leafy Green     Parmesan     Honey     Bacon     Rosemary     Mushroom     Egg     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

4 oz. Parmesan
1 medium shallot, finely chopped
1/4 cup sherry vinegar or red wine vinegar
1 Tbsp. honey
7 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz. slab or thick-cut bacon, cut into 1/2" pieces
2 (8"-long) sprigs rosemary
1 lb. mixed wild mushrooms (such as shiitake, maitake, and/or oyster), woody stems removed
1 lb. chicory (such as radicchio, escarole, and/or frisée), leaves torn into 3" pieces
4 large eggs

Steps:

  • Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
  • Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels.
  • Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don't toss. Strip rosemary leaves off stems into bowl and add chicory.
  • Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
  • Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.

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  • Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
  • Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes (fresh rosemary can be intense; frying the sprigs mellows their flavor and creates a crisp salad topper). Using a slotted spoon, transfer bacon and rosemary to paper towels.
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