Recipe
June 29, 2009
Bistro Salad Recipe
Step 1: Cut bacon into 1/2″ pieces. In large nonstick skillet, cook until crisp; drain on paper towels. Discard fat from skillet, then return unwashed skillet to the heat.
Step 2: Break eggs into skillet and cook until whites are set but yolks are still slightly runny. Flip eggs if you wish. Remove skillet from heat; allow eggs to rest in skillet until ready to serve.
Step 3: In salad bowl, place greens. In small bowl, whisk vinegar with mustard, garlic, salt, pepper and olive oil; toss with greens. Add bacon and croutons and toss well.
Step 4: Divide salad between 4 large plates or individual pasta bowls. Gently place an egg on each serving.
Tip: When the cooked yolk breaks, it mixes into the salad dressing to intensify the taste and texture.
Reprinted with permission from the Egg Farmers of Ontario.
Directions
Yield:
Step 1: Cut bacon into 1/2″ pieces. In large nonstick skillet, cook until crisp; drain on paper towels. Discard fat from skillet, then return unwashed skillet to the heat.
Step 2: Break eggs into skillet and cook until whites are set but yolks are still slightly runny. Flip eggs if you wish. Remove skillet from heat; allow eggs to rest in skillet until ready to serve.
Step 3: In salad bowl, place greens. In small bowl, whisk vinegar with mustard, garlic, salt, pepper and olive oil; toss with greens. Add bacon and croutons and toss well.
Step 4: Divide salad between 4 large plates or individual pasta bowls. Gently place an egg on each serving.
Tip: When the cooked yolk breaks, it mixes into the salad dressing to intensify the taste and texture.
Reprinted with permission from the Egg Farmers of Ontario.