There’s a cafe in San Diego that we go to every time we visit called Tartine. I always get the same thing for dinner even though I say I’m going to try something new, but it never happens because The Bistro Salad is too good to pass up! It’s all the best parts of breakfast in a salad…what could be better? I wanted to recreate this salad so I could enjoy it right here at home. like to serve this with a warm baguette slathered with salted butter.
- 5 oz container spring mix
- 2 endives, sliced thin
- 1 small head frisee, torn into bite-sized pieces. If you can’t find frisee, use 1 more endive.
- 2 stocks celery, peeled and sliced thin
- 2 scallions, white and light green parts only, sliced thin
- 4 oz pancetta
- 4 eggs
- 2-3 oz parmesan, shaved
Salad Prep Directions:
Make the champagne vinaigrette earlier in the day (directions below) and keep in a jar in the refrigerator until ready to use.
Pre-heat the oven to 400 degrees.
Place a wire cooling rack on top of a baking sheet, place pancetta slices on the wire rack and bake for 8-10 minutes or until crisp. Set aside.
Meanwhile, fill a wide, shallow pot with 2 inches of water. Add 1/2 tablespoon vinegar and bring to a gentle simmer.
One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.
Toss the spring mix, endive, frisee, celery and scallions together in a salad bowl.
Using a vegetable peeler, shave shards of parmesan over the salad.
Toss with the champagne vinaigrette.
divide salad into two bowls, add 3-4 pieces of pancetta on top and top each salad with 2 poached eggs. Serve this bistro salad immediately.
Champagne Vinaigrette Ingredients:
- 2 tbsp champagne vinager
- 1 tsp dijon mustard
- 1 tsp country dijon mustard
- Salt and pepper to taste
- 1/2 cup extra virgin olive oil
Whisk the vinegar, mustards and salt and pepper together in a bowl until smooth.
While whisking, slowly add the olive oil until the dressing emulsifies.