The Recipe!
Introduction
This hearty salad from The Vegucation Station is a perfect balance of lightly wilted frisée greens, savory bacon, sweet caramelized onions, and a tangy balsamic dressing. Topped with a poached or soft-boiled egg, it’s warm, filling, and full of flavor—ideal for a comforting lunch or dinner.
Ingredients
1 head frisée endive
~6 thick bacon slices or ends, diced
1 sweet onion, thinly sliced
¼ bunch Italian parsley, finely chopped
¼ cup balsamic vinegar
1 tbsp honey
Bread, torn into croutons
3 tbsp olive oil
Salt and pepper to taste
2 eggs, poached or soft-boiled
Steps
Heat olive oil in a skillet over medium heat. Add torn bread and toss to coat. Sprinkle with salt and pepper. Stir until golden brown and crunchy, about 4–5 minutes. Transfer croutons to a plate to cool.
Return skillet to medium heat and cook bacon until done to your liking, about 5–8 minutes. Add onions and cook another 3–4 minutes. Stir in balsamic vinegar, scraping the bottom of the skillet to collect all the flavorful bits. Taste and adjust with honey or more vinegar if needed.
Place chopped frisée and parsley into a large bowl. Pour the onion-balsamic-bacon mixture over the greens and toss well. Add croutons and mix to combine.
Top with a poached or soft-boiled egg and a few extra cracks of pepper.
To poach an egg, crack it into a small bowl first. Bring water to a boil, turn off the heat, and gently slide the egg in. Let it sit undisturbed for 2½–3 minutes, then carefully remove with a slotted spoon. Straining excess whites before cooking helps achieve a cleaner poach.
🔗 Recipe adapted from Bon Appétit
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