Bistro Salad

Bistro Salad

Pancetta, soft boiled eggs, and frisee topped with a Milanese Gremolata Olive Oil and Apricot White Balsamic dressing.

Products used: Apricot Balsamic Vinegar, Himalayan Pink Sea Salt, Milanese Gremolata Olive Oil


8 slices Pancetta, cubed
4 Eggs
2 heads Frisee or Endive, leaves separated
3 Tbsp SOOC Apricot White Balsamic
5 Tbsp SOOC Milanese Gremolata Olive Oil
1 Garlic clove, crushed and minced
1 tsp Dijon Mustard
SOOC Himalayan Pink Sea Salt, to taste
Fresh ground Pepper, to taste


Preheat oven to 450℉. Place pancetta on cookie tray and bake until crisp. Drain on a paper towel.

Soft boil eggs for 6 mins. Drain and peel.

Divide greens on to 4 plates. Slice egg in half and place on top. Add a few pancetta pieces.

Make dressing by combining Apricot Balsamic, Milanese Gremolata Olive Oil, garlic, Dijon, Himalayan Pink Sea Salt, and pepper. Whisk. Dress each salad and serve.