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

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories

2 Servings, 380 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. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 380, Total Fat 31g (40% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 340mg (15% DV), Total Carb. 17g (6% DV), Fiber 12g (43% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 12g
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. If no additional protein, proceed to step 4.

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 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 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 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 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: 

  • 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 or 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

  • 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.

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 and pepper and sugar, 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. 

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