Bistro Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Assemble Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Pepper and Rice Salad , Summer Salad, Carrot and Orange Salad , Cauliflower and Egg Salad

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Ingredients

  • 125 g - thick slices bacon
  • 4 - eggs
  • 1.5 liters (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

How to Make Bistro Salad

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

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