Name: Chicory, Bacon, and Poached Egg Salad
Yield: 4 servings
Ingredients: 4 oz. Parmesan; 1 medium shallot, finely chopped; ¼ cup sherry vinegar or red wine vinegar; 1 Tbsp. honey; 7 Tbsp. extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 8 oz. slab or thick-cut bacon, cut into ½" pieces; 2 8"-long sprigs rosemary; 1 lb. mixed wild mushrooms (such as shiitake, maitake, and/or oyster), woody stems removed; 1 lb. chicory (such as radicchio, escarole, and/or frisée), leaves torn into 3" pieces; 4 large eggs

Image may contain Food Salad Dish Meal Plant Human and Person

Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.

Recipe notes