Chicory Bacon And Poached Egg Salad Recipes

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Chicory, Bacon, and Poached Egg Salad image

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

Recipe From epicurious.com

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

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Nov 20, 2018 large eggs Preparation Step 1 Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil …

5/5 (1)
Author Molly Baz
Servings 4
Estimated Reading Time 2 mins

  • 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.
  • 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.
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