Pancetta and Poached Egg Salad
A simple salad recipe using ingredients from other meals this week.
- 1 bunch kale
- 8oz pancetta (diced into cubes)
- 1 bulb fennel (thinly sliced)
- 4 Large eggs
- 1 tablespoon white vinegar
||Coat your kale greens and fennel with the vinaigrette and place on dish. |
||In a sauté pan over medium heat, add your pancetta and allow to crisp. |
||Spoon pancetta over kale, using some of the fat and heat to slightly wilt your greens. |
||In a shallow pot or sauce pan, add water and vinegar. |
||Allow water to come to a simmer and gently crack egg into pot, cooking one egg at a time. |
||When the white is firm and the yolk still runny, use a slotted spoon to pull egg from water and place on paper towel. |
||Gently pat excess water off of eggs and place on top of salad. |
POACHED EGG TIPS: When poaching an egg, always use a shallow amount of water and a tablespoon of white vinegar. The vinegar helps the egg white stay together, creating a more solid egg.
I used Primal Primos Lemon Vinaigrette on this salad and it worked perfectly!