Kohlrabi Bistro Salad
| Servings | people |
Ingredients
- splash white vinegar
- 4 large eggs
- 2 T cider vinegar
- 1 T minced shallot
- 1/2 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- 2 tsp chopped fresh tarragon
- 1/2 tsp salt
- Freshly ground pepper to taste
- 6 cups peeled and julienne-cut kohlrabi
- 1 head Belgian endive cut into bias strips
- 4 strips thick-cut bacon cooked and crumbled
Ingredients
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Instructions
- Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water.
- The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks.
- Remove from the water with a slotted spoon to a plate lined with a clean towel.
- Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper.
- Add kohlrabi and endive and toss to coat. Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg.
Recipe Notes
Adapted from The Kitchn (www.thekitchn.com)