CHICORY SALAD WITH WALNUTS AND PARMESAN
Steps:
- In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
- In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.
Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams
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.
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.
SALADE AUX LARDONS
A chic, quick to make starter that looks great on the plate
Provided by Marie Pierre Moine
Categories Lunch, Starter
Time 30m
Number Of Ingredients 7
Steps:
- Mix the olive oil and mustard in a salad bowl and season generously with sea salt and freshly ground black pepper. Tip the salad leaves into the bowl on top of salad servers to protect them from the dressing. Don't toss at this stage.
- Put the eggs in a pan of boiling water and boil for 7 minutes until softly set. Drain and refresh under cold water, leave until cool enough to handle, then tap the rounded ends and carefully peel off the shells.
- Put a non-stick frying pan over a medium heat and dry fry the lardons or pancetta for 3 minutes until crisp and golden, stirring frequently. Tip the lardons or pancetta over the leaves, swirl the vinegar into the pan, then drizzle over the salad.
- Toss the salad and divide between six plates. Halve each egg lengthways and put two halves on each serving of salad. Serve immediately, with pain de campagne.
Nutrition Facts : Calories 263 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 12 grams protein, Sodium 1.07 milligram of sodium
FRISéE AUX LARDONS
Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
- In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
- For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
- Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
- Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
FRISEE SALAD WITH LARDONS AND POACHED EGGS
Martha's recipe for this Frisee Salad with Lardons and Poached Eggs is inspired by one from Pastis restaurant in New York City. It makes for a delicious breakfast or brunch recipe.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
- Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
- Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
- Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.
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.
More about "chicory salad with lardons and poached eggs recipes"
FRISéE-LARDON SALAD RECIPE | BON APPéTIT
From bonappetit.com
3.2/5 (18)Estimated Reading Time 2 minsServings 4
- Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.
- Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn’t taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by three-quarters, 5–8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.
- Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.
- Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.
CHICORY, BACON, AND POACHED EGG SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Author Molly BazServings 4Estimated 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.
FRISéE SALAD WITH BACON, CROUTONS AND POACHED EGG (LYONNAISE …
From cravingcalifornia.com
POACHED EGG SALAD | RECIPE EGGS.CA | GET CRACKING
From eggs.ca
FRISéE SALAD WITH LARDONS AND POACHED EGGS RECIPE | EPICURIOUS
From epicurious.com
CHICORY CAESAR SALAD RECIPE | BON APPéTIT
From bonappetit.com
SALADE FRISéE AUX LARDONS – AN EASY FRENCH APPETIZER
From apriljharris.com
DINNER TONIGHT: FRISéE AUX LARDONS RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine FrenchCategory Mains, SaladsServings 4Total Time 20 mins
BISTRO SALAD WITH POACHED EGG, CROUTONS, LARDONS AND WALNUTS …
From deliciousmagazine.co.uk
CHICORY SALAD WITH LARDONS AND POACHED EGGS
From mealplannerpro.com
SALADE LYONNAISE | COOK'S ILLUSTRATED
From americastestkitchen.com
CHICORY SALAD WITH LARDONS AND POACHED EGGS | RECIPE | POACHED …
From pinterest.com
POACHED EGG RECIPES - MARTHA STEWART
From marthastewart.com
CHICORY AND POACHED EGG SALAD, WITH BACON VINAIGRETTE (SALADE …
From eatyourbooks.com
BEST CHICORY SALAD - HOW TO GRILL CHICORIES - FOOD52
From food52.com
FRISEé SALAD WITH LARDONS AND EGG - FOOD GYPSY
From foodgypsy.ca
You'll also love