Storing instructions:

Store leftovers in an airtight container in the fridge for 1 day. It might get too soggy after that especially if it's been fully assembled and dressed.

Make-ahead instructions:

Prepare the Bistro salad up to 8 hours in advance. Prep the endive and kohlrabi, and cook and crumble the bacon. Cook the eggs and dress the salad right before serving.

If you're vegetarian, try making a batch of my Vegan Shiitake Mushroom Bacon instead! You could also play around with different dressings. I have a great Apple Cider Vinegar Salad Dressing , Red Wine Shallot Vinaigrette and Mustard Salad Dressing .

How to make this Whole30 compliant:

If you follow the Whole30 diet, use Whole30-compliant bacon.

Kohlrabi Bistro Salad

Name: Kohlrabi Bistro Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: Splash white vinegar; 4 large eggs; 2 tablespoons cider vinegar; 1 tablespoon minced shallot; 1 1/2 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; 2 teaspoons chopped fresh tarragon; 1/2 teaspoon salt; Freshly ground pepper to taste; 6 cups peeled and julienne-cut kohlrabi; 1 head Belgian endive, cut into bias strips; 4 strips thick-cut bacon, cooked and crumbled

Description

If you love French Bistro salads with bacon and poached eggs, try our innovation made with julienne cut kohlrabi instead. This Kohlrabi Bistro Salad with Poached Egg has tarragon and a tangy Dijon vinaigrette that makes it utterly delicious! Bonus it is ready in only 30 minutes.

Ingredients

Units Scale

Splash white vinegar
4 large eggs
2 tablespoons cider vinegar
1 tablespoon minced shallot
1 1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt
Freshly ground pepper to taste
6 cups peeled and julienne-cut kohlrabi
1 head Belgian endive, cut into bias strips
4 strips thick-cut bacon, cooked and crumbled

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Instructions

Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper. Add kohlrabi and endive and toss to coat.
Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg.

Notes

Whole30: To make this Whole30 complaint, use compliant bacon.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Entree Salad
Method: Stove Top
Cuisine: French

Nutrition

Serving Size: 4 servings
Calories: 329
Sugar: 6 g
Sodium: 668 mg
Fat: 25 g
Saturated Fat: 8 g
Carbohydrates: 15 g
Fiber: 8 g
Protein: 15 g