Our riff on a classic cobb salad, which with a few small adjustments glides effortlessly into breakfast territory. Jammy soft boiled eggs, crispy golden potatoes, and bacon’s arguably more flavorful Italian counterpart make this salad wholly satisfying and substantial enough to fuel your entire morning.
2 to 4 servings
Place pancetta in large non-stick skillet and cook on medium-high heat until fully rendered and crispy, about 15 to 18 minutes. Using a slotted spoon, transfer pancetta to a paper towel lined plate to drain excess fat. Save the remaining pancetta fat in the non-stick skillet to utilize later in this recipe.
Bring a medium pot of water to a boil over medium-high heat. Using a slotted spoon, slowly lower eggs into boiling water one at a time and gently boil, adjusting the heat as necessary, for 6 ½ minutes. Promptly transfer the eggs to a bowl of ice water for 2 minutes before peeling. Cut peeled eggs in half, season with salt and pepper, and set aside. (Pro tip: Peel eggs under running water for an easier time.)
In the same pot of boiling water, add potatoes and season liberally with salt if desired. Par cook potatoes until knife tender, about 12 to 15 minutes, then drain in colander and let cool slightly.
Heat non-stick skillet with reserved pancetta fat over medium high heat. Add drained potatoes to pan and smash potatoes into skillet with the back of a spatula or spoon and season with salt and freshly cracked black pepper. Continue to cook over medium high heat, stirring occasionally, for 8 to 10 minutes, until brown and crispy.
To serve, toss the butterleaf lettuce with a few tablespoons of vinaigrette, or more if desired, and divide evenly on plates. Top each salad with soft boiled egg halves, crispy pancetta, smashed potatoes, red pepper, radish, cherry tomatoes, and chives. Serve immediately. Any additional vinaigrette can be stored covered in the refrigerator for up to 3 days.