Curly Endive Salad with Bacon & Eggs

Since we were heading out of town the day after we got our latest CSA box we knew we had to use anything that would go bad while we were away right away. Luckily most of the items in this box would save until we got back 6 days later. I wasn't so sure about the curly endive but wasn't sure what to do with it. Luckily the newsletter we get with each box had the recipe for this salad in it.

Ok, believe it or not I have never had a salad with a poached egg on it before. Matt said it was definitely time to change that. This is pretty much your basic warm bacon salad but it was so good I thought it was definitely worth sharing. With a nice glass of wine this made a perfect light dinner but it would also make a great lunch or brunch. If you don't have curly endive substitute spinach or spring greens.

Curly Endive Salad with Bacon & Eggs

from Harmony Valley Farm

2 slices of bread, cut into 1/2-inch cubes

3 T olive oil

salt & pepper

3 strips of bacon, cut into 1/2-inch slices

1 head of curly endive, torn into bite-sized pieces

1 1/2 T + 1/2 t red or white wine vinegar (we used champagne vinegar)

2 eggs

1 clove garlic minced

1/4 t dried thyme

Heat 1 T of the olive oil in a frying pan. Add the bread cubes & toss to coat. Season with a little salt & pepper. Cook the bread in the pan until it is crisp & brown, stirring frequently. Remove & set aside.

Add the bacon to the hot pan & cook until crisp. Remove the bacon to a paper towel to drain but keep 2 T of the bacon fat in the pan. Mix the bacon with the endive in a heat proof bowl.

Bring a saucepan of water & 1/2 t of vinegar to a bowl. Slip the eggs one at a time into the boiling water & cook until the whites are set but the yolk is still runny, about 2 1/2 minutes. Use a slotted spoon to move the eggs to paper towel to drain & season them with salt & pepper.

While the eggs are cooking, add 2 T olive oil, garlic & thyme to the frying pan. Cook until the garlic just starts to turn brown. Add 1 1/2 T vinegar & remove from the heat. Toss the hot dressing into the endive & bacon, the endive should begin to wilt. Toss in the croutons. 

Divide the greens between two serving dishes & top each with an egg.

Serves 2