One-Eyed Salad with Winter Greens and Brown Sugar-B

Name: One-Eyed Salad with Winter Greens and Brown Sugar-Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bacon slices, finely chopped; 1/4 cup minced onion; 3 tablespoons sherry vinegar; 2 tablespoons light brown sugar; 1 1/2 tablespoons brown mustard, such as Guldens; 1/4 cup extra-virgin olive oil; 1 tablespoon distilled white vinegar; 4 large eggs; Salt; Freshly ground pepper; 1/4 pound watercress, thick stems discarded (3 cups); 2 ounces mixed baby greens (2 cups); 2 ounces tender frisee, torn into bite-size pieces (1 cup); 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped tarragon

Servings: persons

4 bacon slices, finely chopped
1/4 cup minced onion
3 tablespoons sherry vinegar
2 tablespoons light brown sugar
1 1/2 tablespoons brown mustard, such as Guldens
1/4 cup extra-virgin olive oil
1 tablespoon distilled white vinegar
4 large eggs
Salt
Freshly ground pepper
1/4 pound watercress, thick stems discarded (3 cups)
2 ounces mixed baby greens (2 cups)
2 ounces tender frisee, torn into bite-size pieces (1 cup)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon

1
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until most of the fat is rendered, about 7 minutes.
2
Spoon off all but 1 tablespoon of the fat.
3
Add the onion and cook, stirring, until softened, 3 to 5 minutes.
4
Stir in the sherry vinegar, sugar and mustard, scraping up any browned bits from the bottom of the skillet.
5
Remove from the heat and whisk in the olive oil.
6
Keep warm over very low heat.
7
Fill a large, deep skillet two-thirds full with water.
8
Add the distilled vinegar and bring to a bare simmer.
9
Break each egg into a small bowl and slide one at a time into the water.
10
Poach the eggs until the whites are set but the yolks are still soft, about 4 minutes.
11
Remove the eggs with a slotted spoon and drain on paper towels.
12
Season with salt and pepper.
13
In a large bowl, toss the watercress with the baby greens and frisee.
14
Add the warm dressing and toss to coat.
15
Transfer the salad to bowls and top with the eggs.
16
Garnish with the chopped herbs and serve right away.

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 bacon slices, finely chopped, 1/4 cup minced onion, 3 tablespoons sherry vinegar, 2 tablespoons light brown sugar, and more.

Yes, One-Eyed Salad with Winter Greens and Brown Sugar-Bacon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

One-Eyed Salad with Winter Greens and Brown Sugar-Bacon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions