Chicory Salad With Lardons And Poached Eggs Recipes

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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.

FRISéE SALAD WITH POACHED EGGS AND BACON



Frisée Salad with Poached Eggs and Bacon image

Categories     Bread     Salad     Egg     Side     Broil     Poach     Lunch     Bacon     Boil

Yield serves 4 to 6

Number Of Ingredients 10

4 to 6 thick slices hearty country bread
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 clove garlic, halved, for the toasts, plus 1 clove garlic, very finely chopped
3 tablespoons distilled white vinegar
4 to 6 large eggs
6 slices thick-cut bacon, cut into lardons (see page 179)
1 large shallot, chopped
2 tablespoons best-quality red wine vinegar
2 heads frisée (about 8 ounces), washed, dried, and torn

Steps:

  • Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven and while warm, rub one side of each toast with the cut surface of the halved garlic clove. Transfer to a rack and set aside.
  • Fill a large bowl with water and set aside (use hot water if serving the salad immediately, cold if making the eggs ahead). To poach the eggs, fill a large saucepan with 3 inches of water, add the white vinegar, and bring to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the eggs hold their shape. Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center. Reduce the heat and poach the egg until the white is solid and the yolk is firm but still soft to the touch, 3 to 4 minutes. Using a slotted spoon, remove the egg and transfer to the bowl of water; set aside. Return the water to a gentle boil, and repeat the process with the other eggs. The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container. To serve them, reheat briefly in hot water.
  • Line a plate with paper towels. To cook the bacon, heat a large skillet over medium heat. Add the bacon and cook until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to the prepared plate; set aside.
  • To make the dressing, drain off all but about 2 tablespoons of the bacon fat from the skillet. Add the shallot and cook until translucent, about 1 minute. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Add the red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan).
  • Add the greens to the skillet and toss to coat and wilt slightly. Taste and adjust for seasoning with salt and pepper.
  • To serve, divide the salad among individual serving plates. Using a slotted spoon, transfer the eggs from the bowl of water to paper towels; gently pat them dry. Place an egg on top of each bed of dressed greens. Garnish with the reserved bacon and season with pepper. Serve with the garlic toasts.

FRISEE WITH LARDONS AND POACHED EGGS



Frisee with Lardons and Poached Eggs image

Crispy lardons (bacon strips) team up with tender cooked eggs and peppery greens in this classic bistro salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 tablespoons distilled white vinegar
4 large eggs
1 large head of frisee (about 5 ounces), washed and spun dry
6 ounces thick-cut bacon, cut into 1/4-inch-thick strips
3 tablespoons finely chopped shallot
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • Bring a large, deep skillet of water to a boil. Reduce to a simmer, add white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding bowl just over vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer eggs to pan of warm water.
  • Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes. Add shallot; cook 1 minute. Add red-wine vinegar; bring to a boil, swirling to combine. Pour over frisee. Season with salt and pepper; toss to coat evenly. Divide among four plates. Drain eggs, and top each salad with one. Season egg with salt and pepper. Serve immediately.

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