This is a copycat of the Frisée chicory salad at balthazar in NYC. It has lots of crunchy pancetta, parmesan crisps and a warm shallot vinaigrette.
The Deets:
This is one of those recipes you’ll want to bring to Thanksgiving that inevitably ends up being a fan favorite. It’s packed with the cozy, comforting flavors of fall and offers a refreshing twist to balance out all the rich dishes on the holiday table. The chicory lettuce has just the right amount of bitterness and bite, which holds up beautifully alongside hearty Thanksgiving staples like stuffing and mashed potatoes. But don’t just reserve this salad for special occasions—it’s also the perfect dish to whip up on a crisp fall day for a satisfying lunch or light dinner.
This recipe is inspired by the iconic Frisée salad from Balthazar, a classic New York favorite. What sets it apart is the warm shallot vinaigrette, where the shallots are gently cooked in the rendered pancetta fat, infusing the dressing with a deep, smoky richness that brings every ingredient to life. Once tossed together, this salad is topped with crispy, golden parmesan crisps for that perfect salty crunch and finished with a soft, perfectly poached egg for a touch of creamy decadence. The combination of textures and flavors is truly unforgettable.
Whether you’re looking to impress your Thanksgiving guests with something unique or simply want to elevate your everyday salad game, this chicory salad is a winner that you’ll keep coming back to all season long.
Chicory salad with a warm pancetta shallot vinaigrette
Ingredients
- 1 Head of chicory lettuce
- 1 cup Sliced pancetta
- 1 cup Parmesan, grated
- Chives for topping
- 3 Eggs
The vinaigrette:
- 2 Shallots
- 4 tbsp White wine or champagne vinegar
- 1/4 cup Lemon juice
- 1/4 cup Good olive oil
- 1 tbsp Dijon mustard
- Flaky sea salt
- Pepper
Instructions
- Bring a pot of water to a boil. Crack an egg in a small bowl (this makes it easier to drop in the water). When water is simmering, use a spoon to create a whirlpool. Carefully, drop the egg into the water and keep swirling the water as the egg turns white. Cook for about 2-3 min or until egg is white and strong enough to hold its form. Repeat with remaining eggs. For a salad this size, I suggest 3-4 eggs. Set aside.
- Slice pancetta and shallots. Add pancetta to a skillet and cook for about 5 min or until it gets super crispy. Remove from the pan. In the same pan, add the shallots. Let the shallots cook in the rendered pancetta fat for about 7-8 min or until shallots have significantly cook down and brown. Set aside and let cool slightly.
- Wash pan and heat again. Add grated parmesan to the bottom in a thin, even layer. Cook on medium to low until it melts together and the sides start to brown. Turn off heat and let the crisp harden in the pan.
- Add cooked shallots to a bowl with the other vinaigrette ingredients and give a good shake. Season to taste.
- Assemble your salad but washing and cutting the chicory into bite sized pieces. Add pancetta, parmesan crisps. Drizzle with lots of the warm shallot dressing and top with the soft poached eggs. That’s it!
