BACON AND EGG CHICORY SALAD WITH PARMESAN, AVOCADO, DATES AND CAPER-SHERRY VINAIGRETTE

Bacon and Egg Chicory Salad with Parmesan, Avocado, Dates and Caper-Sherry Vinaigrette image

Provided by Elena Besser

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 large eggs
6 slices bacon
2 tablespoons capers, finely minced
1 small shallot, finely minced
1 tablespoon grainy mustard
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 avocado
2 heads of long, slender chicory or 1 head of round chicory, washed and separated into
leaves
1/3 cup dates, pitted and sliced into thin strips
1 cup Parmigiano-Reggiano cheese, sliced into ribbons

Steps:

Bring a large pot of water to a boil. Add the eggs, boil for 30 seconds, then reduce the heat to a simmer, cover the pot and cook for 7 minutes. Fill a large bowl filled with ice water and have it ready for shocking the eggs once they are cooked.
Line a sheet tray with aluminum foil. Place the bacon on the lined sheet tray and broil for 5 minutes. Flip the bacon and continue to broil until the slices are crispy, about 3 to 5 minutes depending upon your oven. Transfer the bacon to a plate lined with paper towels to absorb any excess grease.
Combine the minced capers, minced shallot, grainy mustard and sherry vinegar in a small bowl. Season with salt and pepper. Slowly drizzle in the olive oil, whisking continuously until combined.
Slice the avocado crosswise to create half-rings of avocado and set aside.
Remove the eggs from the boiling water and shock in the prepared ice water. Peel the eggs, slice them in half and set aside.
Serve the chicory, eggs, bacon, avocado and dates on a large plate and season with salt and pepper.
Drizzle the dressing over the salad and top with ribbons of the Parmigiano-Reggiano cheese sliced with a Y peeler. Enjoy.