Kohlrabi Bistro Salad

Prep: 20 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

Borrowing flavors from the classic French frisée and poached egg bistro salad, this salad departs from the expected snarl of frilly greens and instead starts with a base of crunchy julienne-cut kohlrabi. I’ve also added in a touch of bittersweet Belgian endive for contrast. True to form, it is topped with a perfectly runny yolk egg and of course a sprinkling of smoky crumbled bacon.

Ingredients

Splash white vinegar
4 large eggs
2 tablespoons cider vinegar
1 tablespoon minced shallot
1 1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt
Freshly ground pepper to taste
6 cups peeled adn julienne-cut kohlrabi
1 head Belgian endive, cut into bias strips
4 strips thick-cut bacon, cooked and crumbled

Instructions

Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper. Add kohlrabi and endive and toss to coat. Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg.