Escarole Salad with Roast Lemon Chicken Lardons and Poached Eggs
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)
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments