Bitter Greens Salad with Bacon and Mollet Eggs

Serves 6

30 minutes or fewer

Mollet (pronounced mole-ay) eggs are cooked to somewhere between soft- and hard-boiled so the whites are firm but the yolks remain a little soft. The blend of shredded greens is crunchy and surprisingly sweet.

• ¼ head red cabbage, cut into chunks (12 oz.)
• 1 small head frisée lettuce, leaves separated (8 oz.)
• 2 Belgian endives, trimmed and cored
• 1 bunch parsley, coarsely chopped (1 cup)
• 1 5.25-oz. pkg. veggie bacon strips
• 6 large eggs
• 2 tsp. Dijon mustard
• 1 Tbs. red wine vinegar
• 2 Tbs. grapeseed or vegetable oil
• 2 Tbs. olive oil

1. Fit food processor with slicing blade, and shred cabbage, frisée, and endives, stopping to empty out bowl, if necessary. Toss with parsley in large bowl; set aside.
2. Cook veggie bacon according to package directions. Drain, and coarsely chop. Set aside.
3. Bring medium saucepan of water to a boil. Add eggs, return water to a boil, and cook 6 minutes more.
4. Meanwhile, whisk together mustard and vinegar in small bowl. Whisk in oils, and season with salt and pepper, if desired. Toss greens with vinaigrette, then fold in bacon bits. Divide salad among six plates.
5. Rinse eggs under cold water until easy to handle. Carefully peel eggs. Place 1 egg in center of each salad, and cut open.