This salad was inspired by one at Mike's Bistro, an iconic kosher restaurant in Manhattan. The memorable combination of slightly bitter frisée, runny egg, crispy duck bacon, and creamy ranch-style dressing, makes this salad a standout. If you've never poached an egg, follow the easy steps below.
You can make this dish two days before you plan to serve it and the salmon will absorb the marinade which will intensify the great flavor.
The most surprising thing about this recipe: There's no anise or adobo in it! But when all ingredients are combined, the flavors are unmistakably Asian-Southwest fusion. Chicken in it's poaching liquid/sauce will keep in the refrigerator for up to two days.