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

Recipe photo courtesy of Chris Court

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.

Source: Martha Stewart Living, January 2013
Total Time Prep Servings



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.

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