In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories
2 Servings, 370 Calories/Serving
20 Minutes
This French bistro–inspired salad is one of our all-time faves. Made with curly greens, crisp pancetta, and a simple vinaigrette, it’s a happy marriage of rich, salty, and tangy flavors.
Nutrition per serving
Calories 370, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 240mg (10% DV), Total Carb. 17g (6% DV), Fiber 12g (43% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 11g
Contains:
Eggs
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the eggs
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water is heating and the eggs are cooking, prepare the pancetta.
2
Cook the pancetta
In a dry medium frying pan over medium heat, add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate to drain. Meanwhile, start preparing your additional protein, if using. If no additional protein, proceed to Step 4.
3
Prep and cook any additional protein
Chicken:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
Salmon:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly, then using a fork, flake the salmon into bite-size pieces.
Tuna:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 30 seconds per side for rare, about 1 minute per side for medium. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
Shrimp:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp. Transfer to a plate.
Steaks:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and medium-rare, about 4 to 6 minutes. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
While your protein is cooking, start preparing the remaining ingredients.
4
Prep the remaining ingredients
5
Make the vinaigrette; assemble the salad
In a large bowl, stir together the apple cider vinegar and 2 to 4 teaspoons oil; season to taste with salt, pepper, and sugar (from your pantry) if desired.
Add the frisée, tomatoes, scallions, avocado, and pancetta and toss to coat; season to taste with salt and pepper.
Serve
Transfer the salad to individual plates. Top with the eggs and any additional protein and serve.