House Cured "bacon Candy" Salad Recipe
baby frisee, sous-vide egg, black pepper vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the House-Cured Bacon Candy
Cure the bacon with sugar and spices for 5-7 days. After curing, bake at a low temperature until crispy.
- 2
Cook the Sous-Vide Eggs
Sous-vide the eggs at 63°C (145°F) for 45 minutes. Once cooked, shock in an ice bath and peel just before serving.
- 3
Make the Black Pepper Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, black pepper, and salt until emulsified.
- 4
Assemble the Salad
In a large bowl, toss the baby frisée with the vinaigrette until well coated. Plate the salad, top with slices of bacon candy, and carefully place the sous-vide egg on top.