Categories: Salad
Ingredients
- 4 large eggs
- 1 pound thick-cut bacon
- 6 cups thinly sliced kale leaves
- 2 cups thinly sliced radicchio
- 1 cup cacio e pepe croutons (see Recipe Notes)
- 1/2 cup basic vinaigrette (see Recipe Notes)
Directions
- Fill a small saucepan with several inches of water and bring to a boil over high heat. Reduce the heat to a rapid simmer and gently add the eggs to the water, one at a time. Cook 6 minutes for a runny yolk. Remove the eggs with a slotted spoon. Run the eggs under cold water and, once cool enough to handle, gently peel.
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Working in batches if needed, place the bacon in a single layer in a large frying pan. Fry over medium-low heat until the bacon is crispy on one side. Flip the bacon with tongs and fry until the second side is crispy. Transfer the bacon to a paper towel-lined large plate and repeat frying if needed. Once cool enough to handle, break the bacon into 1-inch pieces.
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Place the kale and radicchio in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
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When ready to serve, divide the greens among 4 plates. Top with the bacon and croutons. Place 1 egg on each serving and drizzle with the vinaigrette.
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Cacio e Pepe Croutons
- 1/4 cup freshly grated Pecorino Romano cheese
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1/4 teaspoon kosher salt
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Freshly ground black pepper
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2 tablespoons olive oil
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3 cups day-old bread cubes (about 1 inch)
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Mix the cheese, salt, and a few grinds of black pepper in a small bowl; set aside. Cut the bread into roughly 1- inch cubes.
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Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bread cubes, toss to coat with the oil, and arrange in a single layer. Toast the bread, tossing every minute or so, until the cubes are golden-brown on all sides, about 5 minutes total.
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Remove from the heat and transfer to a large bowl. Immediately sprinkle with the cheese and pepper mixture and toss to combine. Serve immediately or let cool completely.
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Basic Vinaigrette
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ngredients
- 3/4 to 1 cup
- olive oil, extra-virgin olive oil, or any good-tasting oil
- 1/4 cup
- good-tasting vinegar or lemon juice
- 1/2 teaspoon
- salt
- 1/8 to 1/4 teaspoon
- black pepper
- Optional extras (choose 1 or 2, to taste): 1 minced shallot, 1 minced or grated garlic clove, 1/2 to 1 teaspoon grainy mustard, 1 to 2 tablespoons minced herbs, 1 to 2 tablespoons finely grated cheese, 1/2 to 1 teaspoon honey
- Measure all ingredients into a bowl, blender, or jar.
- Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.
- Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste; tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.
- Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar or lemon juice for more tartness, and more of any of the other ingredients to taste. Whisk, shake, or blend to combine.
- Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.
- Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it’s not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep for 3 to 5 days; shake to recombine the vinaigrette before using.