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  • All Year
  • 15 min
  • Serves 4

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Milanese Gremolata Olive Oil

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Apricot Balsamic Vinegar

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Himalayan Pink Sea Salt

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Bistro Salad

Pancetta, soft boiled eggs and frisee topped with a Milanese Gremolata Olive Oil and Apricot White Balsamic dressing.

Ingredients

  • 8 slices Pancetta, cubed
  • 4 eggs
  • 2 heads frisee or endive, leaves separated
  • 3 T Apricot White Balsamic
  • 5 T Milanese Gremolata Olive Oil
  • 1 garlic clove, crushed & minced
  • 1 t dijon mustard
  • Himalayan Sea Salt, to taste
  • fresh ground pepper, to taste

Directions

  • 1. Preheat oven to 450˚. Place pancetta on cookie tray and bake until crisp. Drain on a paper towel.
  • 2. Soft boil eggs for 6 mins. Drain and peel.
  • 3. Divide greens on to 4 plates. Slice egg in half and place on top. Add a few pancetta pieces.
  • 4. Make dressing by combining balsamic, olive oil, garlic, Dijon, sea salt and pepper. Whisk. Dress each salad and serve.

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Bistro Salad

  • All Year
  • 15 min
  • Serves 4

Pancetta, soft boiled eggs and frisee topped with a Milanese Gremolata Olive Oil and Apricot White Balsamic dressing.

Ingredients

  • 8 slices Pancetta, cubed
  • 4 eggs
  • 2 heads frisee or endive, leaves separated
  • 3 T Apricot White Balsamic
  • 5 T Milanese Gremolata Olive Oil
  • 1 garlic clove, crushed & minced
  • 1 t dijon mustard
  • Himalayan Sea Salt, to taste
  • fresh ground pepper, to taste

Directions

  • 1. Preheat oven to 450˚. Place pancetta on cookie tray and bake until crisp. Drain on a paper towel.
  • 2. Soft boil eggs for 6 mins. Drain and peel.
  • 3. Divide greens on to 4 plates. Slice egg in half and place on top. Add a few pancetta pieces.
  • 4. Make dressing by combining balsamic, olive oil, garlic, Dijon, sea salt and pepper. Whisk. Dress each salad and serve.