Thursday, Dec 20 2007

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Bistro Salad

Source: Alberta Egg Producers Board

Ingredients

125 g (1/4 lb) thick slices bacon
4 eggs
1.5 L (6 cups) curly endive or mixed greens, broken into bite-size pieces
30 mL (2 tbsp) red wine vinegar or sherry vinegar
5 mL (1 tsp) Dijon mustard
1 small clove garlic, minced
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) pepper
50 mL (1/4 cup)olive oil
250 mL (1 cup) croutons

Method

 

1. Cut bacon into 1 cm (1/2-inch) pieces.
2. In a large nonstick skillet, cook until crisp; drain on paper towels.
3. Discard fat from skillet, then return unwashed skillet to the heat.
4. Break eggs into skillet and cook until whites are set but yolks are still slightly runny.
5. Flip eggs if you wish.
6. Allow eggs to rest in skillet until ready to serve.
7. In a salad bowl, place greens.
8. In a small bowl, whisk vinegar with mustard, garlic, salt, pepper and olive oil; toss with greens.
9. Add bacon and croutons and toss well.
10. Divide salad between 4 large plates or individual pasta bowls.
11. Gently place an egg on each serving.

Makes: 4 to 6 servings.
Preparation: 10 minutes
Cooking: 6 minutes

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