Cooked - Bistro Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Bistro Salad

4.0

1 tablespoon, red wine vinegar

1 ½ teaspoons, minced shallot

½ teaspoon, mayonnaise

½ 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

Combine vinegar, shallot, mayonnaise, mustard, ⅛ teaspoon salt, and ⅛ 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.

Course🍤Appetizer

DietsPescaterian🥛Dairy-free...

Category🥗Salad

Cuisine🇫🇷French

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 67 weeks ago

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