Chicory Salad with Bacon, Crispy Potatoes, and Fried Egg

1. 1

   Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp.

2. 2

   Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.

3. 3

   Peel potatoes and cut into 1/2-inch cubes.

4. 4

   Cook in bacon fat over moderate heat, stirring occasionally, until golden and cooked through, about 15 minutes.

5. 5

   Transfer with slotted spoon to paper towels to drain.

6. 6

   While potatoes are cooking, combine shallot and vinegar in a large bowl and let stand 10 minutes.

7. 7

   Stir in mustard and then olive oil until combined well.

8. 8

   Just before serving, slowly fry eggs to desired doneness in vegetable oil with salt and pepper to taste in a large nonstick skillet over moderate heat.

9. 9

   Add chicory to dressing, tossing to coat.

10. 10

    Add bacon and potatoes, tossing, and season with salt and pepper.

11. 11

    Serve salad topped with eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.