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kosher salt and freshly ground black pepper

Radicchio, Bacon, and Poached Egg Salad

October 14, 2021 by Earth Dance Farm

Print Recipe
Radicchio, Bacon, and Poached Egg Salad
Recipe by Molly Baz
Servings
Ingredients
  • 4 oz parmesean
  • 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 and freshly ground black pepper to taste
  • 8 oz slab or thick-cut baconf cut into 1/2 inch pieces
  • 2 sprigs fresh or dried thyme
  • 1 pound mushrooms stems removed (optional)
  • 1 pound radicchio leaves torn into 3-inch pieces
  • 4 large egg
Servings
Ingredients
  • 4 oz parmesean
  • 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 and freshly ground black pepper to taste
  • 8 oz slab or thick-cut baconf cut into 1/2 inch pieces
  • 2 sprigs fresh or dried thyme
  • 1 pound mushrooms stems removed (optional)
  • 1 pound radicchio leaves torn into 3-inch pieces
  • 4 large egg
Instructions
  1. Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
  2. Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes (fresh rosemary can be intense; frying the sprigs mellows their flavor and creates a crisp salad topper). Using a slotted spoon, transfer bacon and rosemary to paper towels.
  3. Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don’t toss. Strip rosemary leaves off stems into bowl and add radicchio.
  4. Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
  5. Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.

Filed Under: Recipes

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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