Brunch Salad
Hickory Smoked Coated With Pepper Thick Cut Bacon 20oz
This Brunch Salad marries the traditional elements of a classic French Salade Lyonnaise with the unique flavor profile of SunnyValley Hickory Smoked Coated With Pepper Thick Cut Bacon 20oz. The frisée greens, crispy bacon lardons, and perfectly poached eggs are complemented by a vinaigrette that incorporates a hint of jam, adding a subtle sweetness to balance the savory components. This recipe maintains the essence of the classic dish while introducing creative twists, making it a standout choice for a modern brunch. The robust flavors and innovative touches offer a fresh take on a beloved favorite, ensuring it will be a hit at any gathering.
Serves:
4
Time To Prepare:
30 MIN
Directions
- Cook the Bacon: In a large skillet over medium heat, cook the bacon lardons until crispy. Remove with a slotted spoon and drain on paper towels.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, jam, minced shallot, salt, and pepper.
- Poach the Eggs: Fill a large saucepan with about 2-3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- Assemble the Salad: Divide the frisée greens among 4 plates. Top each with crispy bacon lardons and a poached egg.
- Dress the Salad: Drizzle the vinaigrette over each salad, making sure to dress the greens evenly.
Ingredients
- 8 slices SunnyValley Hickory Smoked Coated With Pepper Thick Cut Bacon 20oz, thick cut, uncured, cut into large lardons
- 8 cups frisée greens, washed and dried
- 4 large eggs
- 1 tbs. white vinegar
- 1/4 cup olive oil
- 2 tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. jam (apricot or raspberry works well)
- 1 small shallot, finely minced
- Salt and pepper to taste