Ingredients
1/4 pound piece slab bacon or thick-cut sliced bacon, cut into 1/4-by-1-inch pieces (lardons)
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons pan juices from Roast Spatchcocked Lemon Chicken (or 1 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil)
1 head escarole, trimmed, leaves torn into large pieces, washed well, and spun dry (about 10 cups)
2 cups shredded chicken from Roast Spatchcocked Lemon Chicken
1 tablespoon white vinegar
4 large eggs
Fried lemon zest (see Cook’s Note)
Preparation
Cook lardons in a skillet over medium heat until golden, 8 to 10 minutes. Drain on a paper-towel-lined plate, and let cool completely.
Whisk together lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in oil, then pan juices. Add escarole, chicken, and lardons, and toss to coat evenly. Divide among 4 plates.
Bring 1 1/2 inches water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 3 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes longer).
Carefully remove eggs from water with a slotted spoon, letting excess water drain off. Place 1 egg on top of each salad, and season with salt and pepper. Garnish with fried lemon zest, and serve immediately. Note: The eggs in this recipe are not fully cooked.
