Chicory, bacon, and poached egg salad

Discover the perfect harmony of crisp chicory, savory bacon, and a perfectly poached egg in this delightful salad. Perfect for a light and flavorful meal.

Ingredients:

• 4 oz. Parmesan
• 1 medium shallot, finely chopped
• 1/4 cup sherry vinegar or red wine vinegar
• 1 Tbsp. honey
• 7 Tbsp. extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 8 oz. slab or thick-cut bacon, cut into 1/2" pieces
• 2 (8"-long) sprigs rosemary
• 1 lb. mixed wild mushrooms (such as shiitake, maitake, and/or oyster), woody stems removed
• 1 lb. chicory (such as radicchio, escarole, and/or frisée), leaves torn into 3" pieces
• 4 large eggs

Instructions:

1. Grate half of the Parmesan cheese finely in a big bowl. Mix in shallot, vinegar, honey, and 5 tablespoons of oil and stir thoroughly; add salt and pepper to taste to the dressing.
2. In a large skillet, cook the bacon over medium-high heat, stirring from time to time, until it turns brown and starts to crisp, which should take about 5 minutes. Add rosemary and cook until it becomes crispy, flipping it once, which should take about 2 minutes. Using a slotted spoon, transfer the bacon and rosemary to paper towels.
3. Pour the remaining 2 tablespoons of oil into the skillet and heat it on medium-high. Place the mushrooms in the pan in a single layer and let them cook without stirring until they turn golden brown on one side, approximately 3 minutes. Season with salt and pepper, toss them, and keep cooking, tossing regularly, until they are golden brown all over, about another 5 minutes. Transfer the mushrooms to the bowl with the dressing, without mixing. Remove the rosemary leaves from the stems into the bowl and add the chicory.
4. Meanwhile, bring a large pot of water to a boil. Lower the heat to a gentle simmer. Crack an egg into a small bowl and carefully slide it into the water. Repeat quickly with the remaining eggs. Poach the eggs by gently swirling them in the water with a large slotted spoon until the egg whites are set but the yolks are still runny, which should take around 3 minutes. Use the spoon to transfer the eggs to paper towels. Season with salt and pepper.
5. Mix the salad well to ensure the leaves are coated; add salt to taste and distribute it among the plates. Grate the remaining Parmesan over the salads and top with the bacon and poached eggs.

Summary:

• Calories: 2837 kcal
• Fat: 230 g
• Protein: 113 g
• Carbs: 87 g
• Potassium: 5317 mg
• Magnesium: 321 mg