Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A lovely combination of contrasting tastes: bitter greens, salty-smoky bacon, tangy goat cheese, and sweet shallots. Ingredients:
1 head of escarole, torn into large bite-size pieces (about 8 cups) |
2 bacon slices |
1/4 cup extra-virgin olive oil |
3 tablespoons white balsamic vinegar |
1/2 cup finely chopped shallots |
2 hard-boiled eggs, chopped |
1 5.5-ounce log soft fresh goat cheese, coarsely crumbled |
Directions:
1. Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
2. Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
3. Per serving: 210.2 kcal calories, 75.0 % calories from fat, 17.5 g fat, 5.9 g saturated fat, 76.8 g cholesterol , 4.6 g carbohydrates, 2.6 g dietary fiber, 8.5 g protein Nutritional analysis provided by Bon Appétit
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