Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs
Using the pan juices from the roast chicken in the vinaigrette gives this salad depth and complexity. If forgoing the drippings, you will need an additional teaspoon of lemon juice and tablespoon of olive oil for the dressing.
- 1/4 pound piece slab bacon or thick-cut sliced bacon, cut into 1/4-by-1-inch pieces (lardons)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons pan juices from Roast Spatchcocked Lemon Chicken (or 1 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil)
- 1 head escarole, trimmed, leaves torn into large pieces, washed well, and spun dry (about 10 cups)
- 2 cups shredded chicken from Roast Spatchcocked Lemon Chicken
- 1 tablespoon white vinegar
- 4 large eggs
- Fried lemon peel (optional)
Cook lardons in a skillet over medium heat until golden, 8 to 10 minutes. Drain on a paper-towel-lined plate, and let cool completely.
Whisk together lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in oil, then pan juices. Add escarole, chicken, and lardons, and toss to coat evenly. Divide among 4 plates.
Bring 1 1/2 inches water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 3 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes longer).
Carefully remove eggs from water with a slotted spoon, letting excess water drain off. Place 1 egg on top of each salad, and season with salt and pepper. Garnish with fried lemon zest, and serve immediately. Note: The eggs in this recipe are not fully cooked.