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Culinary Escape to Spain
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Curly Endive Salad with Bacon and Poached Eggs

Source: Quick from Scratch - Soups and Salads
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings
We find warm egg yolk cascading over curly leaves of endive to be a truly delectable sight. In fact, we wouldn't consider it unreasonable to serve two poached eggs per person rather than one. If they aren't your thing, though, substitute wedges of hard-cooked egg.
RECIPE INGREDIENTS
For Croutons:
4 cups 1/2-inch cubes good-quality white bread
6 tablespoons olive oil
salt
Fresh-ground black pepper
For Salad:
1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
For Eggs:
4 eggs
3 tablespoons plus 1 teaspoon red wine vinegar or white wine vinegar
For Dressing:
1 clove garlic, minced
1/2 teaspoon dried thyme
Curly Endive Salad with Bacon and Poached Eggs Recipe at Cooking.com
DIRECTIONS
FOR CROUTONS: Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.


FOR SALAD: Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.


FOR EGGS: Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.


FOR DRESSING: To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.


WINE RECOMMENDATION: The great name of Chablis has been debased by oceans of jug wine misappropriating the appellation. Real Chablis is made from chardonnay and has tangy apple and pear flavors that will be spectacular with this salad.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 722
Fat. Total: 60g
Fiber: 7g
Carbohydrates, Total: 29g
Sodium: 725mg
% Cal. from Fat: 75%
Cholesterol: 250mg
Protein: 17g
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