Bistro Salad

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.

Salad Ingredients:

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.