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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

Mediterranean, Paleo, Lean & Clean, Soy-Free, Dairy-Free, Gluten-Free

2 Servings, 440 Calories/Serving

20 Minutes

Inspired by a French classic, we combine curly greens, your choice of optional additional protein, and soft-cooked eggs into a tasty, elegant salad. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic eggs
  • 3 ounces diced pancetta
  • Your choice of additional protein (optional)
  • 1 head organic frisée
  • 5 ounces organic grape or cherry tomatoes
  • 3 organic scallions
  • 1 organic avocado
  • 2 tablespoons apple cider vinegar

Nutrition per serving

Calories: 440, Protein: 12g (24% DV), Fiber: 12g (48% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4.5g, Saturated Fat: 8g (40% DV), Cholesterol: 195mg (65% DV), Sodium: 340mg (14% DV), Carbohydrates: 17g (6% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
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.

Instructions

2-serving instructions (4-serving modifications in red)

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.

3

Prep and cook any additional protein

Chicken: Pat dry with a paper towel; season with salt and pepper. 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: Pat dry with a paper towel; season with salt and pepper. 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: Pat dry with a paper towel; season with salt and pepper. 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 1 minute per side for rare, 2 to 4 minutes per side for medium. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.

 

Shrimp: Rinse and drain. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 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, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.

 

Scallops: Rinse and drain. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

 

Steaks: Pat dry with a paper towel; season with salt and pepper. 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, 4 to 6 minutes for rib-eyes and New York strips, 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.  

 

Pork chops: Pat dry with a paper towel; season with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 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; 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 teaspoons [4 tsp] oil.

5

Assemble the salad

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

Serve

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

Kids Can!
  • Fill a bowl with ice water.
  • Peel the eggs.
  • Scoop out the avocado.
  • Make the vinaigrette.
  • Assemble the salad.