"Athletes can feel like they're in France with this healthy take on the classic bistro salad," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "To make this salad for a weekly lunch meal prep, I like to use endive instead of the traditional frisée greens since it lasts longer and has a delicious crunch."
This recipe is part of our meal prep series. Click here for all the details.
In a small saucepan, cook bacon on medium-low until all of the fat has rendered out and the pieces are crispy on all sides, about six minutes.
Meanwhile, pull the outer leaves (about 10 to 12) off of the endive with the core remaining.
Slice the core into disks. Place chopped endive in a small bowl.
Squeeze the juice of ½ lemon on the endive, then add salt and pepper.
Once the bacon is rendered, discard the fat (or save it for future cooking) and add the crispy pieces to the endive.
Add cherries and toss to combine. Place on the bottom of a salad container alongside wedges of cantaloupe.
Top with arugula and cherry tomatoes. Store the eggs in a separate container.
Cut eggs in half and toss with the rest of the salad to combine.
This week, celebrate seasonal produce like sweet potatoes, broccoli, and kale.
