Bistro Salad

From Cook's Country | December/January 2012

Why this recipe works:

Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.

 

Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.

 

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Serves 4

Ingredients

  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons minced shallot
  • 1/2 teaspoon mayonnaise
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 4 large eggs
  • 1 head frisée (6 ounces), cut into 1-inch pieces
  • 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces

Instructions

  1. 1. Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.

    2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.

    3. Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.

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