Borrowing flavors from the classic French frisée and poached egg bistro salad, this salad departs from the expected snarl of frilly greens and instead starts with a base of crunchy julienne-cut kohlrabi. I've also added in a touch of bittersweet Belgian endive for contrast. True to form, it is topped with a perfectly runny yolk egg and of course a sprinkling of smoky crumbled bacon.
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