Egg and Bacon Salad

By exdircomp

Ingredients

• 4 eggs
• 1 head escarole, frisee, Arugula or other bitter leaves of choice
• 1 teaspoon chopped shallots
• 1 teaspoon garlic oil
• 7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
• 1 teaspoon Dijon mustard
• 4 teaspoons cider vinegar
• Dash Worcestershire sauce
• Small bunch flat-leaf parsley, leaves chopped
• french bread

Preparation

Step 1

Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 5 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.

Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.

Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.

Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing and croutons.

Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.

Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again

Layer the frisée, bacon, shallots, and croutons on a salad plate. Pour dressing over salad. Top with the egg and ctoutons.