Bistro Salad
By DreiFromBK
Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.
- 4
Ingredients
- serves 4
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced shallot
- 1/2 teaspoon mayonnaise
- 1/2 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
Preparation
Step 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.