I’m one of those people who crave salads year round but now that it’s summer, I find myself having one a day. I try to keep it interesting using different greens, proteins and salad dressings and this particular salad is one that I’m enjoying lately.
This market salad with bacon is a twist on the market salad sold at the Hungry Cat in Los Angeles. It’s one of their most popular salads that’s so simple but so darn good. The Hungry Cat’s salad has a mixture of lettuces with sieved eggs, shaved Pecorino, avocado and shallots all tossed in a lemon vinaigrette while my version has radicchio, Boston lettuce, a poached egg, shaved Pecorino, avocado and bacon all tossed in a lemon vinaigrette. Either way, they both are light, refreshing, and delicious!
Market lettuce salad with poached egg
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Amount Per Serving
Calories from Fat 322
% Daily Value *
Total Fat 37g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Total Carbohydrates 15g
Dietary Fiber 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- juice of 2 lemons
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 eggs
- 1 tsp rice vinegar
- 8 strips bacon
- 1 head Boston lettuce
- 1 head radicchio
- 2 avocados, sliced
- 1 shallot, thinly sliced
- 1 cup shaved pecorino cheese
- Whisk together lemon juice, olive oil, salt and pepper in a medium bowl. Set aside.
- Fill a shallow saucepan with no more than an inch of water. Bring to a simmer but not a boil over medium heat. Add the vinegar to the water. Crack the eggs in a small bowl. Carefully drop the eggs one by one into the water, nudging the egg whites closer to the yolk to help keep the egg whites hold together. Turn off the heat and cover the pot. Let sit for 7-8 minutes for runny eggs, or longer depending on desired degree of doneness. Remove eggs with a slotted spoon and keep warm.
- Meanwhile, heat a medium saute pan over medium-high heat. Add the bacon and cook until crispy and browned. Remove from heat and drain on paper towels. Crumble bacon into large pieces.
- Separate Boston lettuce leaves and radicchio leaves. Place in a large bowl with the avocados and shallot. Add half of the dressing and toss together. Portion the greens onto four plates. Top with bacon, poached egg and shaved Pecorino cheese. Drizzle extra dressing on the salads. Serve.
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**Helpful tips and common mistakes
One of the great things about this market salad is that you can easily adapt it according to your preferences. Vegetarian? Take out the bacon and substitute with some chickpeas. Not a fan of bacon? Put shrimp, grilled chicken, or beef instead.
I made my vinaigrette with more lemon juice because I love the tart, fresh quality of the lemon.
When poaching eggs, keep in mind that if you are only poaching 1 or 2, they will cook quicker. The bigger the batch, the quicker the heat will be absorbed, thus the longer they take to cook. Always add lemon juice or vinegar to help hold the eggs together and use the freshest eggs!
The original market lettuce salad didn’t include radicchio but I love the bitterness that it gives to the salad. The creamy avocado with the sharp Pecorino paired with the tangy vinaigrette and bitter radicchio all play perfectly together. It’s no wonder this salad is such a hit at the restaurant. I can’t wait to make this salad again for lunch tomorrow!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.