Appears in Cook's Illustrated May/June 2020, America's Test Kitchen TV
With an Italian assist, we crafted a version of this iconic salad of crisp bitter greens, poached egg, and salty cured pork that would be at home in any French bistro.
Choosing a mix of bitter greens—frisée and chicory—gave this classic French salad enough volume, structure, and flavor to stand up to the richer elements of bacon and egg. To keep the flavor true to the French original, we called for pancet...