Nigella delivers again big time with this recipe. It's always amazing to me when you can combine such simple ingredients to have a super fast supper which tastes so good. If you don't boil eggs the way she suggests, please give her method a try. No rubbery, green-tinged yolks here, just silky smoothness.
1 head escarole or frisee or other bitter leaves of choice
1 teaspoon garlic oil
14 slices smoked bacon, cut into chunks
1 teaspoon Dijon mustard
4 teaspoons cider vinegar
Dash Worcestershire sauce
Small bunch flat-leaf parsley, leaves chopped
Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
Heat the garlic oil in a small frying pan, over medium heat and fry the bacon until crisp, about 5 minutes or so. Transfer the bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
Add the bacon and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.