Hearty Bacon And Lemon Chicory Salad Recipes

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.

WARM CHICORY SALAD WITH SWEET GARLIC, CROUTONS, BACON & ROQU

Steps:

• To Prepare the Sweet Garlic: Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
• Boil for 3 minutes.
• Remove from the heat.
• Discard the milk, reserving the garlic.
• Combine the sugar and butter over medium heat.
• Add the garlic and cook until the cloves are soft and lightly caramelized.
• Season with salt and pepper.
• Set the sweet garlic aside.
• To Prepare the Croutons and Bacon: Preheat the oven to 350°F.
• Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
• Remove from the heat and place the bacon on paper towels.
• Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
• Add the cubed bread to the pan and toss to coat.
• Season with salt and pepper and transfer the bread cubes to a baking sheet.
• Bake for 5 minutes, or until they are lightly browned.
• Set aside.
• To Make the Dressing: Mix the shallots, mustard, and vinegar together.
• Gradually whisk in the olive oil until the liquid is well blended.
• Season with salt and pepper.
• Set aside.
• To Serve: Tear the chicory leaves into small pieces.
• Place them in a serving bowl and set aside at room temperature.
• Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
• Add the croutons and then the dressing.
• Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
• (Don't overcook the dressing or the mustard will lose its flavor.) Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic, and freshly ground pepper to taste.

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.