Warm Escarole, Egg And Bacon Salad
This recipe features a delightful combination of flavors and textures. Crispy bacon, poached eggs, and tender escarole are brought together with a tangy whole-grain mustard vinaigrette. A comforting and satisfying dish, this salad is a perfect balance of savory and fresh elements. Enjoy the richness of the poached eggs combined with the crunch of the bacon and the subtle bitterness of the escarole, all enhanced by the zesty vinaigrette.
— Constant Cookbook
Ingredients
- 4 thick-cut bacon slices, chopped
- 1/4 cup olive oil
- 1 garlic clove, bruised
- 1 Tbs. whole-grain mustard
- 2 Tbs. plus 1 tsp. red wine vinegar
- 4 eggs
- 2 heads escarole, tough outer leaves removed, remaining leaves torn into bite-size pieces
- Salt and freshly ground pepper, to taste
Instructions
- <b>Make the vinaigrette</b>
- Bring a small saucepan of water to a boil over high heat. Add the bacon and cook for 5 minutes. Drain, transfer to paper towels and blot dry.
- Dry the saucepan, set over medium-low heat, and add the olive oil, garlic and bacon. Cook, stirring occasionally, until the garlic is golden and the bacon is crisp, about 3 minutes; do not let the garlic burn. Remove the pan from the heat and discard the garlic. Stir in the mustard and the 2 Tbs. vinegar.
- <b>Poach the eggs</b>
- Choose a large, wide pan with a tight-fitting lid. Fill with a generous amount of water, add the 1 tsp. vinegar, set over high heat and bring to a rolling boil. Turn off the heat. Working quickly, crack each egg and release it just above the surface of the water, letting it ease into the water and spacing the eggs evenly. Immediately cover the pan and let the eggs stand undisturbed for 3 to 4 minutes, depending on how runny you prefer the yolks.
- <b>Assemble the salads</b>
- Place the escarole in a large bowl. Bring the vinaigrette in the saucepan to a boil. Pour over the escarole and immediately toss to wilt the leaves slightly. Season with salt and pepper. Toss again and arrange on salad plates. Using a slotted spoon, transfer a poached egg to the top of each salad and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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