Puntarelle with Candied Bacon, Soft-Cooked
Eggs, and Ricotta Salata
Serves 2 to 4
A study in extremes, this salad has it all: cold bitter puntarelle
(chickory), sweet bacon, and warm, creamy soft-cooked eggs. You
can substitute another lettuce for the puntarelle, but you really
want to play off the sweetness of the bacon, so shoot for
something bitter.3 eggs
½ pound thick smoked bacon
½ loaf of sourdough bread
Olive oil
Kosher salt
½ cup good-quality maple syrup
White wine vinegar
Dijon mustard
Zest and juice of 1 lemon
Freshly ground black pepper
1 head of puntarelle*, leaves washed, dried, and cut into bite-
size pieces
¼ pound ricotta salata