Ingredients

The following ingredients have 4 Servings
  • 2 cups cubed sourdough bread (chopped into 1/2" pieces)
  • 1/2 teaspoon Herbes De Provence
  • 2 tablespoons olive oil
  • 1/4 pound pancetta (cut into 1/2" cubes)
  • 1 large bunch frisee lettuce (can use green leaf, red leaf or spring greens as well)
  • 3-4 french radishes (thinly sliced)
  • 1-2 eggs (per person)
  • 2 tablespoons minced shallot
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon whole grain Dijon mustard
  • 1 teaspoon French-style Dijon mustard
  • 1 tablespoon white wine vinegar
  • 6 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 teaspoon honey

Instruction

  • Preheat the oven to 300°. Line a baking sheet with parchment paper or tin foil and set aside. If you have a very small saucepan, combine the olive oil and Herbes De Provence in it and heat over medium heat until the herbs are fragrant. Otherwise, combine the oil and herbs into a small microwaveable bowl and heat on high in 15 second increments until fragrant. Drizzle the oil and herbs over the breadcrumbs and toss to coat completely. Spread the bread out in a single layer on the baking sheet and bake for 10 minutes. Use a spatula to flip the bread around on the pan and bake for an additional 8-10 minutes or until crisp. Set aside.
  • Place a small skillet over medium high heat and add the pancetta, cooking until browned and crisp. Transfer to a plate lined with paper towels and set aside.
  • Combine the frisee, crispy pancetta, sliced radishes and toasted croutons together in a large salad bowl and set aside.