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

chicken escarole salad
Photo: Chris Court
Prep Time:
35 mins
Total Time:
35 mins

Moist chicken plays off the chewiness of the bacon, just as the cool greens contrast with the warm, silky poached egg in this main-dish salad. Using the pan juices from roast chicken in the vinaigrette adds depth and complexity. If forgoing the drippings, you will need an additional teaspoon of lemon juice and tablespoon of olive oil for the dressing.


  • ¼ pound piece slab bacon or thick-cut sliced bacon, cut into ¼-by-1-inch pieces (lardons)

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons Dijon mustard

  • Kosher 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 zest (see Cook's Note)


  1. 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.

  2. 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.

  3. 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).

  4. 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.

Cook's Notes

Frying lemon zest gives it a crisp texture and a caramelized flavor. Simply use a vegetable peeler to remove the rind of 2 lemons; then slice the peels into thin matchsticks. Place 1/4 inch oil in a pan over medium-high heat. Add zest to hot oil; cook about 3 seconds. Strain oil before serving, or use oil and zest together in a marinade or dressing.

Related Articles