Sous-Vide Egg and Bacon Salad

Everything's better with an egg on top

Inspired by a traditional salad lyonnaise, this showstopper combines mesclun with radicchio and endive before getting tossed with bacon lardons and a bacon-fat vinaigrette. The final touch? A sous-vide egg on top. Once the egg is cracked, the yolk coats the greens, adding an extra punch of richness to this indulgent yet bright salad.

This is not your average poached egg. Since the egg slowly comes up to temperature, the yolk thickens to a custardy consistency while the white sets. Just be super careful when removing each egg from the bag, because they're very delicate. We suggest cracking each egg into a separate bowl first, before placing it on the salad. Carefully strain out the loose albumen with a slotted spoon, and then plate.

To learn more, read "TT Culinary Institute: Sous Vide."

Recipe from the Tasting Table Test Kitchen

Sous-Vide Egg And Bacon Salad
5 from 46 ratings
A bright, crunchy mix of mesclun and radicchio is tossed with bacon and radishes before getting topped with a creamy sous-vide egg for the ultimate salad.
Prep Time
25
minutes
Cook Time
1
hour
Servings
4
servings
Total time: 1.42 hours
Ingredients
  • 4 eggs
  • 4 ounces slab bacon, cut into lardons
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon lemon juice
  • ½ tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup olive oil
  • 2 tablespoons bacon fat
  • 4 cups baby mesclun
  • 1 small endive, cored and thinly sliced
  • 1 small radicchio, cored and thinly sliced
  • 1 small watermelon radish, thinly sliced on a mandoline
Directions
  1. Preheat a pot of water fitted with a sous-vide immersion circulator to 145° according to the manufacturer's directions. Add the eggs and cook for 1 hour.
  2. Meanwhile, in a medium skillet, heat the bacon lardons over medium heat. Cook until golden brown and all the fat has rendered, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and reserve 2 tablespoons of the bacon fat for the dressing.
  3. In a small bowl, whisk together the vinegar, lemon juice, honey, mustard, shallot, salt and pepper. Slowly stream in the olive oil and bacon fat, whisking until emulsified. Set aside until ready to toss.
  4. In a large bowl, toss together the mesclun, endive, radicchio, radish and the reserved bacon with the vinaigrette. Divide between 4 bowls.
  5. Crack each egg carefully and open into a small bowl. Using a slotted spoon to strain any loose albumen, slide 1 egg onto each salad. Season all the eggs with a little salt and pepper, then serve.
Nutrition
Calories per Serving 385
Total Fat 35.4 g
Saturated Fat 9.5 g
Trans Fat 0.1 g
Cholesterol 184.8 mg
Total Carbohydrates 6.9 g
Dietary Fiber 1.2 g
Total Sugars 3.7 g
Sodium 376.4 mg
Protein 9.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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