Warm Escarole, Egg, and Bacon Salad

Name: Warm Escarole, Egg, and Bacon Salad
Yield: Serves 4
Ingredients: 4 large eggs; ½ tsp freshly ground pepper; ½ tsp salt; 1 tsp fresh lemon juice; 6 slices bacon, cut into ½-inch (12-mm) pieces; 2 heads escarole; 2 Tbsp red wine vinegar; 3 Tbsp extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

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

Side dish
Main course
Gluten-free
Breakfast

Method

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