Bistro Salad

By gvcathy

Ingredients

• 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

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 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.

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.