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Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs

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Recipe photo courtesy of chris court

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.

Source: Martha Stewart Living, January 2013
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