Orange Marmalade From Spain
This riff on a classic salade Lyonnaise takes the iconic salad from great to even greater.
INGREDIENT :
- 6 (5-ounce) torpedo onions (see Note), halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 6 ounces slab bacon, cut into 1/2-inch cubes
- 1/4 cup sherry vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 2 cups loosely packed torn escarole (from 1 [10-ounce] head)
- 2 cups loosely packed frisée (from 1 [6-ounce] head)
RECIPE DIRECTION :
- Preheat grill to medium-low (300°F to 350°F). Brush onions with oil; sprinkle with salt and pepper. Place onions, cut sides down, on oiled grates; cover and grill, flipping once, until lightly charred and tender, 9 to 10 minutes per side. Let cool on a baking sheet, about 10 minutes.
- Meanwhile, cook bacon in a skillet over medium, stirring occasionally, until rendered and nearly crisp, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate; reserve drippings in skillet. Whisk sherry vinegar and mustard into drippings until emulsified. Season with salt and pepper to taste; cover to keep warm.
- Fill a large, deep skillet with water; add white vinegar, and bring to a simmer over medium. Crack eggs into individual small bowls. Working quickly, slip each egg into simmering water. Poach until whites are set and yolks are still runny, 4 to 5 minutes. Transfer to a paper towel–lined plate.
- Toss together escarole, frisée, and half of dressing (about 1/3 cup) in a large bowl; divide evenly among four plates. Top with onions. Place 1 egg on each salad, and sprinkle with bacon. Spoon remaining dressing over salads. Sprinkle with pepper to taste, and serve.
