Warm Escarole, Egg, and Bacon Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

Here is a rustic, elemental salad that will ready anyone for the rigors of a lazy Sunday afternoon. When the soft yellow yolk breaks and runs into the pleasingly tart vinaigrette, lightly coating the greens and bacon, all the flavors come together.


  • 2 heads escarole
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp


Remove the outer dark green leaves from each head of escarole and reserve for another use. Separate the inner pale yellow leaves. You should have 5 cups (15 oz/470