ESCAROLE SALAD WITH ROAST LEMON CHICKEN, LARDONS, AND POACHED EGGS
Moist chicken plays off the chewiness of the bacon, just as the cool greens contrast with the warm, silky poached egg in this main-dish salad. Using the pan juices from roast chicken in the vinaigrette adds depth and complexity. If forgoing the drippings, you will need an additional teaspoon of lemon juice and tablespoon of olive oil for the dressing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cook lardons in a skillet over medium heat until golden, 8 to 10 minutes. Drain on a paper-towel-lined plate, and let cool completely.
- Whisk together lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in oil, then pan juices. Add escarole, chicken, and lardons, and toss to coat evenly. Divide among 4 plates.
- Bring 1 1/2 inches water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 3 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes longer).
- Carefully remove eggs from water with a slotted spoon, letting excess water drain off. Place 1 egg on top of each salad, and season with salt and pepper. Garnish with fried lemon zest, and serve immediately. Note: The eggs in this recipe are not fully cooked.
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Mohsin MS love Mahar
[email protected]I love the combination of flavors in this salad. The escarole is bitter, the chicken is savory, and the lardons are salty. It's a perfect balance.
Genesis Betancourth
[email protected]This salad is a great way to get your vegetables in. It's also a very filling and satisfying dish.
Arbnora Neziri
[email protected]I've made this salad several times and it's always a favorite. It's so easy to make and it's always delicious.
Dotse Rose
[email protected]This salad is a great way to use up leftover chicken. It's also a very healthy and flavorful dish.
Austin Henriksen
[email protected]I love the combination of flavors in this salad. The escarole is bitter, the chicken is savory, and the lardons are salty. It's a perfect balance.
MD SAIDUL KHAN MD SAIDL KHAN
[email protected]This salad is a great way to get your vegetables in. It's also a very filling and satisfying dish.
SellMySins
[email protected]I've made this salad several times and it's always a favorite. It's so easy to make and it's always delicious.
Asare Janet
[email protected]This salad is a great way to use up leftover chicken. It's also a very healthy and flavorful dish.
Gemma Golden
[email protected]I love the combination of flavors in this salad. The escarole is bitter, the chicken is savory, and the lardons are salty. It's a perfect balance.
Michael Krajnak
[email protected]This salad is a great way to get your vegetables in. It's also a very filling and satisfying dish.
Hafizu Halidu
[email protected]I've made this salad several times and it's always a favorite. It's so easy to make and it's always delicious.
Donovan Kock
[email protected]This salad is a great way to use up leftover chicken. It's also a very healthy and flavorful dish.
Kuwait Kuwaiti
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
Nick Dixon
[email protected]This salad was absolutely delicious! The flavors were well-balanced and the chicken was cooked perfectly. I will definitely be making this again.