You’ll find versions of this satisfying dinner salad in small bistros all over France.
If you like fresh black pepper, grind some over the poached eggs just before serving.
HANDS-ON TIME
30 minutes
TOTAL TIME
30 minutes
MAKES
4 servings
INGREDIENTS
- Caper Dressing:
- ⅓ cup thinly sliced shallots
- 2 tbsp white wine vinegar
- 1 tbsp drained capers, finely chopped
- 2 tsp Dijon mustard
- pinch each granulated sugar, salt, and pepper
- ⅓ cup extra-virgin olive oil
- Poached Eggs:
- 1 tbsp vinegar
- 4 eggs (unshelled)
- Salad:
- 1 tbsp extra-virgin olive oil
- 8 thin slices pancetta
- 1 pkg (340 g) mixed mushrooms, sliced
- pinch each salt and pepper
- 1 head curly endive, torn (about 10 cups)
- 1 head radicchio, torn (about 4 cups)
PREPARATION
- CAPER DRESSING: In bowl, combine shallots, vinegar, capers, mustard, sugar, salt and pepper; slowly whisk in oil until blended. Set aside.
- POACHED EGGS: In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. Using slotted spoon, transfer to paper towel–lined tray; keep warm.
- SALAD: While eggs are poaching, in large skillet, heat oil over medium-high heat; cook pancetta until crisp, about 4 minutes. Transfer to paper towel–lined plate; let drain. Drain off all but 2 tbsp fat from pan. Add mushrooms, salt and pepper; cook, stirring occasionally, over medium heat, until tender and no liquid remains, about 6 minutes. In large bowl, toss together endive, radicchio, mushroom mixture and dressing. Divide among 4 plates; top each with pancetta and poached egg.
NUTRITIONAL INFORMATION, PER SERVING: about 395 cal, 16 g pro, 33 g total fat (6 g
sat. fat), 13 g carb, 4 g fibre, 206 mg chol, 498 mg sodium, 976 mg potassium. % RDI:
11% calcium, 22% iron, 35% vit A, 22% vit C, 113% folate
