Menu Enter a recipe name, ingredient, keyword...

Bacon, Egg, and Swiss Salad with Warm Bacon Vinaigrette


4 servings

Google Ads
Rate this recipe 4.6/5 (5 Votes)


  • 8 slices bacon
  • 1 Garlic clove, minced
  • 1 shallot, chopped
  • 1 tsp. Dijon mustard
  • kosher salt
  • 1/4 c. red wine vinegar
  • 1/2 c. extra-virgin olive oil
  • 3 romaine hearts, chopped
  • 4 hard boiled eggs, quartered
  • 6 slices Swiss cheese, cut into strips
  • 1/4 c. Chopped chives
  • Black pepper


Adapted from


Step 1

Preheat oven to 350 degrees F. Line sheet pan with parchment paper and 7 slices bacon (don't overlap). Bake until crispy, about 20 to 25 minutes, then chop into bite-size pieces and set aside.

Meanwhile, in a large skillet over medium heat, cook remaining slice bacon until crisp, about 5 minutes. Add garlic and shallot and cook until softened, 2 to 3 minutes. Remove from heat; add mustard, 1/2 teaspoon salt, and red wine vinegar and whisk in olive oil. Set aside.

On a large platter, layer romaine, eggs, bacon, and cheese. On low heat, warm dressing; drizzle over salad.

Garnish with chives and season with black pepper. Serve immediately.

You'll also love

Review this recipe

Pan Seared Pork Chops with Brown Sugar Glazed Apples and Bacon Butternut Squash Pasta with Bacon and Sage Brown Butter