Chicory Salad with Jammy Eggs and Bagna Cauda Dressing
I find that bitter lettuces are often the unsung heroes of the salad world. Radicchio and treviso add a gorgeous pop of color to your plate, while curly escarole and frisee offer plenty of nooks and crannies for your dressing to cling to. I like using at least three varieties, depending on what I can find at the market. This recipe from my book, SIBO Made Simple, uses a bagna cauda dressing based on the Italian anchovy dip. It is a trifecta of healthy fats--oily fish, warm ghee and olive oil. You can make it vegetarian by omitting the canned fish, but I promise you’ll love the salty bite it adds to the rich, oozy eggs and bitter lettuces. Keep any leftover dressing to use as a dip for crudités or as an extra condiment for roast chicken. If you add the melted ghee still hot from the microwave or stovetop, the dressing also has a wonderful warmth for winter months.
- 4 large eggs
- One 2-ounce can anchovy fillets in oil
- 2 tablespoons drained capers
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice from 1-2 lemons
- 1 tablespoon red wine vinegar
- 1/4 cup grass-fed ghee melted
- 1/4 cup extra-virgin olive oil
- 10 cups assorted chicories such as Belgian endive, treviso, escarole, frisee, and/or radicchio, roughly chopped or torn into bite-sized pieces
- Coase sea salt like Malden
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water one at a time. Cook for 6½ minutes, adjusting the heat to maintain a gentle boil. Transfer the eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the tip end, which contains the air pocket.
Meanwhile, make the dressing: in a mini food processor, pulse the anchovies with the capers, lemon zest, lemon juice and vinegar until finely chopped. With the machine on, drizzle in the melted ghee and the olive oil and puree until smooth. Season the dressing with 1/4 teaspoon salt and pepper to taste.
Arrange the chicories on a platter and drizzle with the dressing. Arrange the eggs around the perimeter and garnish them with coarse sea salt.