Escarole Salad with Bacon and Poached Egg

Name: Escarole Salad with Bacon and Poached Egg
Ingredients: 4 , large eggs; , Salt and pepper; 1 tablespoon, distilled white vinegar; 2 teaspoons, Dijon mustard; 1 tablespoon, lemon juice from 1 small lemon; 1 tablespoon, white wine vinegar; 1/4 teaspoon, table salt; , Ground black pepper, to taste; 2 tablespoons, sour cream, crème fraîche, or buttermilk, or yogurt; 1/4 cup, olive oil; 1 head, escarole, cleaned, dried, and torn into pieces (about 8 cups); 4 strips, bacon, cooked, drained, and crumbled; 12 , cherry tomatoes, halved; 2 ounces, Roquefort cheese, crumbled; 2 tablespoons, minced fresh chervil leaves or parsley

Main Courses
Pork
Eggs
Vegetables
Weeknight
Salads

Appears in Cook's Illustrated May/June 1997

For perfectly cooked eggs with no feathering of whites, poach in shallow, not-quite-simmering water.

SERVES 4

TIME 40 minutes

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