You know that fall is on the horizon when you start craving salads of bitter greens and chicory subsequently makes its first appearance in the CSA box. When I lived in France, this was the quintessential autumn salad that we ate several times a week, at least.
This is both an excellent starter and meal-on-its-own salad. Just remember to use more bacon than you should, and to make your vinaigrette particularly mustardy because its astringent qualities will be slightly diluted by the egg yolk at the end. The shallot is optional. That being said, it tastes delicious raw in the salad but you can also make a variation to this dish by cooking the shallot with the bacon and sprinkling it over the top of the salad before serving.
1 head of chicory, well washed and cut into bite-sized pieces
8 oz of bacon, cut into bite sized pieces
1 shallot, peeled, halved and cut into thin half moons
4 eggs
2 Tbsps Dijon mustard
1/4 cup red wine vinegar
1/3 cup olive oil
Salt
Start by poaching your eggs. You can do them in the traditional manner by gently lowering them into a barely simmering bath of water and vinegar, or you can cheat, as I do. I place the eggs, cooking them one at a time, in a large glass of water and nuke them in the microwave for 30 seconds. I drain the glass, place the egg on a clean dish towel and repeat.
Next cook the bacon in a large skillet over medium heat until the bacon pieces are crispy and the fat has rendered. Set aside.
Make the vinaigrette by combining the mustard and vinegar in a bowl and whisking until emulsified. Then add the oil little by little, whisking constantly. You want a properly emulsified and thick vinaigrette. I usually make my vinaigrette directly in the salad bowl by eye but for this salad I make it in a separate one. Why? Because one of the main things that makes this salad so delicious in the judicious use of just enough dressing and I don't want it swimming in vinaigrette if I misjudge the amount when eyeballing measurements.
Place your chicory (measure out how much you need and one additional handful) and the shallot (if using) in a large salad bowl. Pour over half the vinaigrette and toss well. I usually just get in there with my hands to ensure that all the pieces of chicory are just coated with the dressing. Add more if needed; you are looking to ensure that the chicory has a light coating of dressing but that there is no dressing hanging around on the bottom of the bowl. This sounds like an OCD step, but I promise it will make the salad taste even better. Reserve the remaining undressed chicory and salad dressing for use in your next salad.
Toss the bacon bits in with the salad. I use tongs to pick them out of the rendered fat but don't drain the bacon onto a paper towel first. The tiny bit of bacon grease that will get incorporated into the salad this way is neither here nor there but adds a nice additional flavor.
Divide the salad among 4 salad plates and top each one with a poached egg. If you feel the salad needs it, sprinkle each plate with a tiny bit of finishing salt. The mustard and bacon may be enough so that you don't need additional salt.
Before digging in, cut your egg in 2 and toss your salad so that the runny egg yolk combines with the mustardy vinaigrette on the chicory leaves.
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