Bistro Salad
By Diane UngerPublished on April 4, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon red wine vinegar 1 ½ teaspoons minced shallot ½ teaspoon mayonnaise ½ teaspoon Dijon mustard Salt and pepper 3 tablespoons extra-virgin olive oil 8 slices thick-cut bacon, cut into 1-inch pieces4 large eggs 1 head frisée (6 ounces), cut into 1-inch pieces1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
Instructions
- 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.
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon red wine vinegar
1 ½ teaspoons minced shallot
½ teaspoon mayonnaise
½ 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
Ingredients
1 tablespoon red wine vinegar
1 ½ teaspoons minced shallot
½ teaspoon mayonnaise
½ 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
Ingredients
1 tablespoon red wine vinegar
1 ½ teaspoons minced shallot
½ teaspoon mayonnaise
½ 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
Why This Recipe Works
Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.
Instructions
- 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.
- 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.
- 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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