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.

20-Minute Meal

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

Gluten-Free, Paleo, Dairy-Free, Soy-Free

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.

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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 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.

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).
Contains: Eggs


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

Wash produce before use


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.


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.


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.


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.



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

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