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Gallery Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs Credit: Chris Court Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1/4 pound piece slab bacon or thick-cut sliced bacon, cut into 1/4-by-1-inch pieces (lardons) 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 tablespoons pan juices from Roast Spatchcocked Lemon Chicken (or 1 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil) 1 head escarole, trimmed, leaves torn into large pieces, washed well, and spun dry (about 10 cups) 2 cups shredded chicken from Roast Spatchcocked Lemon Chicken 1 tablespoon white vinegar 4 large eggs Fried lemon zest (see Cook’s Note)
Cook’s Notes Frying lemon zest gives it a crisp texture and a caramelized flavor. Simply use a vegetable peeler to remove the rind of 2 lemons; then slice the peels into thin matchsticks. Place 1/4 inch oil in a pan over medium-high heat. Add zest to hot oil; cook about 3 seconds. Strain oil before serving, or use oil and zest together in a marinade or dressing.
Gallery Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs Credit: Chris Court
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs Credit: Chris Court
Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs
Credit: Chris Court
Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1/4 pound piece slab bacon or thick-cut sliced bacon, cut into 1/4-by-1-inch pieces (lardons) 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 tablespoons pan juices from Roast Spatchcocked Lemon Chicken (or 1 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil) 1 head escarole, trimmed, leaves torn into large pieces, washed well, and spun dry (about 10 cups) 2 cups shredded chicken from Roast Spatchcocked Lemon Chicken 1 tablespoon white vinegar 4 large eggs Fried lemon zest (see Cook’s Note)
Directions
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.
Cook’s Notes Frying lemon zest gives it a crisp texture and a caramelized flavor. Simply use a vegetable peeler to remove the rind of 2 lemons; then slice the peels into thin matchsticks. Place 1/4 inch oil in a pan over medium-high heat. Add zest to hot oil; cook about 3 seconds. Strain oil before serving, or use oil and zest together in a marinade or dressing.
Cook’s Notes
Frying lemon zest gives it a crisp texture and a caramelized flavor. Simply use a vegetable peeler to remove the rind of 2 lemons; then slice the peels into thin matchsticks. Place 1/4 inch oil in a pan over medium-high heat. Add zest to hot oil; cook about 3 seconds. Strain oil before serving, or use oil and zest together in a marinade or dressing.
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All Reviews for Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
