Bistro Salad

From Cook's Country | December/January 2012
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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

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.

Detail sfs bistrosalad 3
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