Hearty Bacon And Lemon Chicory Salad Food

HEARTY BACON AND LEMON CHICORY SALAD

Steps:

• Place the bacon in a large skillet over medium heat. Cook until it is golden and crisp. Drain on paper towels. Break into 1- to 1 1/2-inch pieces; set aside. Drain all but 1 1/2 tablespoons bacon fat from the pan. Add the onion. Cook over medium heat until soft and golden, about 5 minutes. Remove from heat.
• Place the chicory, frisee, bacon, and onion in a large bowl. In another bowl, whisk the lemon juice, olive oil, salt, and pepper. Drizzle over salad, and toss. Serve the salad immediately.

BACON AND EGG CHICORY SALAD WITH PARMESAN, AVOCADO, DATES AND CAPER-SHERRY VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Add the eggs, boil for 30 seconds, then reduce the heat to a simmer, cover the pot and cook for 7 minutes. Fill a large bowl filled with ice water and have it ready for shocking the eggs once they are cooked.
• Line a sheet tray with aluminum foil. Place the bacon on the lined sheet tray and broil for 5 minutes. Flip the bacon and continue to broil until the slices are crispy, about 3 to 5 minutes depending upon your oven. Transfer the bacon to a plate lined with paper towels to absorb any excess grease.
• Combine the minced capers, minced shallot, grainy mustard and sherry vinegar in a small bowl. Season with salt and pepper. Slowly drizzle in the olive oil, whisking continuously until combined.
• Slice the avocado crosswise to create half-rings of avocado and set aside.
• Remove the eggs from the boiling water and shock in the prepared ice water. Peel the eggs, slice them in half and set aside.
• Serve the chicory, eggs, bacon, avocado and dates on a large plate and season with salt and pepper.
• Drizzle the dressing over the salad and top with ribbons of the Parmigiano-Reggiano cheese sliced with a Y peeler. Enjoy.

COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING

Steps:

• Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
• Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
• Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.

CHICORY, BACON, AND POACHED EGG SALAD

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.

CHICORY SALAD WITH BACON, CRISPY POTATOES, AND FRIED EGG

Steps:

• Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
• Peel potatoes and cut into 1/2-inch cubes. Cook in bacon fat over moderate heat, stirring occasionally, until golden and cooked through, about 15 minutes. Transfer with slotted spoon to paper towels to drain.
• While potatoes are cooking, combine shallot and vinegar in a large bowl and let stand 10 minutes. Stir in mustard and then olive oil until combined well.
• Just before serving, slowly fry eggs to desired doneness in vegetable oil with salt and pepper to taste in a large nonstick skillet over moderate heat.
• Add chicory to dressing, tossing to coat. Add bacon and potatoes, tossing, and season with salt and pepper. Serve salad topped with eggs.