Bistro Salad

This salad combines the slight bitterness of the fresh greens with salty pancetta, creamy poached egg, caramelized onions and croutons. The salad is finished with a simple sherry vinaigrette with anchovy and Dijon mustard.

5 from 21 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 215kcal

Author: Pat Nyswonger

Ingredients

For the Salad:

4 ounces pancetta cut into 1/2-inch dice *See Note #1
2 tablespoons olive oil
1 medium onion thinly sliced
1 large head frisée lettuce about 4 cups
2 duck eggs poached *See Note #2
1/2 cup crisp croutons

For the Sherry Vinaigrette:

1/4 cup sherry vinegar
2 tablespoons Dijon mustard
1 small anchovy fillet mashed
2 teaspoons honey
1/2 cup olive oil
Salt and freshly ground black pepper

Instructions

Cook the pancetta in a skillet set over medium heat until browned and crispy, stirring occasionally—about 8-10 minutes. Transfer the cooked pancetta to a paper-towel lined plate to drain and pour off the fat in the skillet. Reserve the pancetta
Adjust the heat to medium-low and add the olive oil to the skillet and when it is warm add the onion. Cook the onion, stirring often, until tender and caramelized about 15-20 minutes. Remove from the skillet and add to the paper-towel lined plate with the pancetta.

To Make the Sherry Vinaigrette:

In a blender, combine the sherry vinaigrette, mustard, anchovy, and honey and blend until smooth. With the motor running, slowly drizzle in the olive oil to form an emulsion. Taste and adjust for seasoning. Reserve (See Note #3 for alternative)

To Poach the Duck Eggs:

Fill a large saucepan three-quarters full of water. Bring the water to a boil, reduce the heat to simmer. Working with one egg at a time crack it into a fine mesh strainer, swirl it around allowing the watery white to drain off, transfer the egg into a small half-cup plastic cup or a ladle that has been sprayed with cooking spray. I use the individual serving containers that applesauce are sold in. Do the same process with the second egg. Float the containers on top of the hot simmering water for 30 seconds, or if your using a ladle then hold it only slightly submerged, then gently tip the egg out of the container and into the simmering water. Cook an additional 2-3 minutes, or according to your preference.

To Assemble the Salad:

While the eggs are poaching, add the frisée to a large bowl and toss with 1/2 of the vinaigrette. Reserve the remainder for another salad. Divide the salad equally between two chilled salad plates and distribute the pancetta and onions over the top. With a slotted spoon, scoop one egg from the water and blot the bottom of the spoon with a kitchen towel to remove any excess water, arrange the poached egg on one of the salads and proceed with plating the second egg.
Add croutons to each salad and serve immediately.

Notes

Regular chicken eggs can be used instead of duck eggs.
Lean bacon can be substituted for the pancetta.
Soft boiled or fried eggs can be substituted for the poached eggs.
Alternatively, the vinaigrette can be made by mashing the anchovy in a small dish and combining it with the mustard, honey and sherry vinegar. Slowly drizzle in the oil while whisking.

Nutrition