If you love French Bistro salads with bacon and poached eggs, try our innovation made with julienne cut kohlrabi instead. This Kohlrabi Bistro Salad with Poached Egg has tarragon and a tangy Dijon vinaigrette that makes it utterly delicious! Bonus it is ready in only 30 minutes.
Why We Love This Recipe For Kohlrabi Bistro Salad
Today I have a twist on the classic French Bistro salad. Instead of the traditional bed of frissé though, this one is made with shredded kohlrabi. It’s topped with a poached egg and crumbled bacon.
Recipe Highlights
- This kohlrabi bistro salad with poached eggs is a great brunch or lunch recipe
- It is ready in 30 minutes
- Only 329 calories per serving
- Each serving has 15 grams of protein
Key Ingredients For This Recipe
- Eggs: These are poached in simmering water with a little vinegar to help them set up
- For the dressing: Apple cider vinegar, Dijon mustard, salt, freshly ground pepper and shallot
- Belgian endive
- Extra-Virgin Olive Oil
- Fresh Tarragon: Use dried tarragon if you’re in a pinch or if you can’t find fresh tarragon.
- Kohlrabi: You’ll need 6 cups peeled and julienne cut kohlrabi. You can also spiralize it with a spiralizer. To see how to peel kohlrabi, watch my youtube video.
- Bacon: Traditional French bistro salad has lardon in it, but we have used regular smoked bacon instead.
Step-by-Step Instructions to Make This Recipe
Step 1: Poach eggs
Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack the eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
Step 2: Make the dressing
Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper. Add kohlrabi and endive and toss to coat.
Step 3: Assemble French bistro salad with kohlrabi
Divide the salad among four dinner plates and top with crumbled bacon and the hot poached egg.
FAQs and Expert Tips
Storing instructions:
Store leftovers in an airtight container in the fridge for 1 day. It might get too soggy after that especially if it’s been fully assembled and dressed.
Make-ahead instructions:
Prepare the Bistro salad up to 8 hours in advance. Prep the endive and kohlrabi, and cook and crumble the bacon. Cook the eggs and dress the salad right before serving.
How to make this Whole30 compliant:
If you follow the Whole30 diet, use Whole30-compliant bacon.
Additional Recipes to Try
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Description
If you love French Bistro salads with bacon and poached eggs, try our innovation made with julienne cut kohlrabi instead. This Kohlrabi Bistro Salad with Poached Egg has tarragon and a tangy Dijon vinaigrette that makes it utterly delicious! Bonus it is ready in only 30 minutes.
- Splash white vinegar
- 4 large eggs
- 2 tablespoons cider vinegar
- 1 tablespoon minced shallot
- 1 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 teaspoons chopped fresh tarragon
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 6 cups peeled and julienne-cut kohlrabi
- 1 head Belgian endive, cut into bias strips
- 4 strips thick-cut bacon, cooked and crumbled
- Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide sauté pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature of the water should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
- Meanwhile, whisk cider vinegar, shallot, and Dijon in a large salad bowl. Whisk in oil, tarragon, salt, and pepper. Add kohlrabi and endive and toss to coat.
- Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg.
Notes
Whole30: To make this Whole30 complaint, use compliant bacon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree Salad
- Method: Stove Top
- Cuisine: French
Nutrition
- Serving Size: 4 servings
- Calories: 329
- Sugar: 6 g
- Sodium: 668 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Carbohydrates: 15 g
- Fiber: 8 g
- Protein: 15 g
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
