French Bistro Salad

By á-174942

Ingredients

• DRESSING:
• 2 tablespoons fresh lemon juice
• 1 teaspoon mustard
• 3/4 teaspoons salt
• 1/4 teaspoon freshly-ground black pepper
• 1/2 cup extra-virgin olive oil
• SALAD:
• 4 large eggs
• 12 slices thick-sliced bacon
• 6 cups frisee, curly endive or chicory cleaned and torn
• 1 cup shredded Gruyere cheese

Details

Servings 4

Preparation

Step 1

For dressing, combine lemon juice, mustard, salt and pepper in a blender. With motor running, slowly add olive oil. Remove and set aside.

Poach eggs in an egg poacher, shallow saute pan or microwave. Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. Place in ice water until ready to use.

Stack bacon and slice into 1- by 1/2-inch pieces. Place in a small saucepan of cold water, bring to a boil and blanch for 30 seconds; remove and drain. In a small, cold saute pan; cook bacon over medium heat until nicely browned and crisp. Drain and set aside.

To assemble salads, toss the frisee with the dressing and divide evenly on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.

This recipe yields 4 servings.

Carbohydrates: 5 grams
Net Carbs: 4.5 grams
Fiber: 0.5 grams
Protein: 27 grams
Fat: 60 grams
Calories: 661