20 Minute Meal

Frisée salad with pancetta, avocado, and soft-cooked eggs

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 520 Calories/Serving

20 Minutes

In this summery paleo and gluten-free meal, a classic French salad gets a delicious Cal-Ital spin.

Ingredients

  • 2 pasture-raised organic eggs
  • 3 ounces diced pancetta
  • 1 head frisée
  • 5 ounces cherry tomatoes
  • 3 scallions
  • 1 avocado
  • 2 tablespoons apple cider vinegar

Chef's Tip

For a richer meal, use the rendered pancetta fat in place of the olive oil in the vinaigrette. If you’re looking for an easier way to peel the eggs, using a serrated knife, cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.


Instructions

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 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the water heats and the eggs cook, prepare the pancetta.

2

Cook the pancetta

In a small dry 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.
While the pancetta cooks, prepare the salad.

3

Prep the remaining salad ingredients; make the vinaigrette

  • Trim the root end from the frisée; coarsely chop the frisée.
  • Cut the tomatoes in half.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
  • Cut the eggs in half lengthwise.
In a small bowl, stir together the apple cider vinegar and 2 to 3 teaspoons oil.

4

Toss the salad

In a large bowl, combine the frisée, tomatoes, scallions, avocado, pancetta, and as much apple cider vinaigrette as you like and toss to combine. Season to taste with salt and pepper.

5

Serve

Transfer the salad to individual plates and top with the eggs. Serve any remaining vinaigrette on the side.

Nutrition per serving: Protein: 14g (28% DV), Fiber: 11g (44% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 11g (55% DV), Cholesterol: 185mg (62% DV), Sodium: 810mg (34% DV), Carbohydrates: 19g (6% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: eggs

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