Chicory Salad with Bacon, Crispy Potatoes, and Fried Egg

Chicory Salad with Bacon, Crispy Potatoes, and Fried Egg
Photo by Romulo Yanes

Ingredients

  • ½ tablespoon vegetable oil
  • ½ pound sliced bacon
  • ½ pound chicory (curly endive)
  • 3 tablespoons extra-virgin olive oil
  • 4 large eggs
  • 3 tablespoons shallot
  • 1 ½ pounds boiling potatoes
  • + 2 more ingredients
    • 1 teaspoon Dijon mustard
    • 1 tablespoon red-wine vinegar

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Peel potatoes and cut into 1/2-inch cubes. Cook in bacon fat over moderate heat, stirring occasionally, until golden and cooked throu...

View full recipe at Epicurious

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