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.
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Altha Miah
[email protected]This salad was delicious! I loved the combination of flavors and textures. The chicory was slightly bitter, the bacon was salty and crispy, and the poached eggs were creamy and rich. The dressing was also very good.
Gulruh Rahmonova
[email protected]I'm not a big fan of chicory, but I really enjoyed this salad. The dressing was light and flavorful, and the bacon and eggs added a nice richness.
Dan Zinsli
[email protected]This salad is a great way to use up leftover bacon and eggs. It's also a good way to get your daily dose of vegetables.
jay _bloxy
[email protected]I would make this salad again, but I would make a few changes. I would use less chicory and more bacon. I would also add some croutons or nuts for some extra crunch.
taiwo moses
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Hafiz Mollah
[email protected]The salad was good, but the dressing was a bit too oily for my taste.
Safi Udin
[email protected]This salad was a bit too bitter for my taste. I think I would have liked it better if the chicory had been wilted or sauteed before adding it to the salad.
Md.mohasin Mlli
[email protected]I wasn't sure what to expect with this salad, but I was pleasantly surprised. The chicory was a bit bitter, but it worked well with the bacon and eggs. The dressing was also very good.
paulo Joseph
[email protected]This salad was easy to make and very delicious. The chicory added a nice bitterness that balanced out the richness of the bacon and eggs. I would definitely recommend this salad to anyone looking for a healthy and flavorful meal.
Jean Cloud
[email protected]I made this salad for a brunch party and it was a hit! Everyone loved the unique flavor combination and the bright colors of the salad. I will definitely be making this again.
Mehran Habibi
[email protected]This salad was a real winner! The combination of chicory, bacon, and poached eggs was perfect, and the dressing was light and flavorful. I especially liked the way the poached eggs added a creamy richness to the salad.