CHICORY SALAD WITH LARDONS AND POACHED EGGS
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
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
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
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
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
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
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.
More about "chicory salad with lardons and poached eggs recipes"
10 BEST CHICORY SALAD RECIPES - YUMMLY
From yummly.com
WHAT'S IN THE BOX: FRISEE SALAD WITH LARDONS AND POACHED EGGS
From whatsinthebox-maria.blogspot.com
SALADE LYONNAISE - COOK'S ILLUSTRATED
From cooksillustrated.com
FRISEE SALAD GREENS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SEE THE "CHICORY SALAD WITH LARDONS AND POACHED EGGS" IN ...
From pinterest.com
FRISéE WITH BACON, CROUTON AND EGG - MY PARISIAN KITCHEN
From myparisiankitchen.com
FRISéE SALAD WITH LARDONS AND POACHED EGG - COOKSTR.COM
From cookstr.com
CHICORY, BACON, AND POACHED EGG SALAD RECIPE - BON …
From bonappetit.com
FRISEé SALAD WITH LARDONS AND EGG - FOOD GYPSY | EASY ...
From foodgypsy.ca
CHICORY BACON AND POACHED EGG SALAD RECIPES
From tfrecipes.com
FRISéE/CHICORY AND LARDON SALAD
From whatsemilycooking.com
CHICORY, BACON, AND POACHED EGG SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
FRISEE WITH LARDONS AND POACHED EGGS RECIPE - EASY RECIPES
From recipegoulash.com
TRADITIONAL FRENCH FRISEE SALAD RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
FRISéE AND POACHED EGG SALAD, A FRENCH CLASSIC - SAUCE
From simmerandsauce.com
FRISéE SALAD WITH BACON, CROUTONS AND POACHED EGG ...
From cravingcalifornia.com
SALADE LYONNAISE // LYONNAISE SALAD WITH POACHED EGGS AND ...
From umamigirl.com
CHICORY FRISEE AND BACON LARDON SALAD - TEXAS MONTHLY
From texasmonthly.com
BISTRO SALAD WITH POACHED EGG, CROUTONS, LARDONS AND ...
From deliciousmagazine.co.uk
FRISéE-LARDON SALAD RECIPE | BON APPéTIT
From bonappetit.com
DINNER TONIGHT: FRISéE AUX LARDONS RECIPE
From seriouseats.com
CHICORY SALAD WITH LARDONS AND POACHED EGGS
From mealplannerpro.com
FRISEE SALAD WITH POACHED EGG AND LARDONS RECIPE BY 10MIN ...
From ifood.tv
FRISéE SALAD WITH POACHED EGGS AND BACON (LYONNAISE SALAD ...
From wellseasonedstudio.com
FRISEE WITH LARDONS AND POACHED EGGS RECIPES
From tfrecipes.com
FRISEE SALAD WITH LARDONS AND POACHED EGG - THE CITY COOK
From thecitycook.com
CURLY-ENDIVE SALAD WITH BACON AND POACHED EGGS RECIPE ...
From foodandwine.com
FRISéE SALAD WITH POACHED EGG AND LARDONS RECIPE | EAT ...
From eatyourbooks.com
FRISEE AND LARDON SALAD WITH POACHED EGG - HEATHER CHRISTO
From heatherchristo.com
FRISEE SALAD WITH POACHED EGG & BACON RECIPE - RECIPEZAZZ.COM
From recipezazz.com
FRISEE SALAD WITH LARDONS AND POACHED EGGS – RECIPES NETWORK
From recipenet.org
CREOLE POACHED EGG, LARDON & ARUGULA SALAD - HEALTHY ...
From healthyrecipeecstasy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love