The eggs make this salad visually pleasing as well as protein-packed and satisfying.
1/4 lb. thick strips bacon
4 eggs
6 cups curly endive or mixed greens, torn into bite-sized pieces
2 tbsp red wine vinegar or sherry vinegar
1 tsp Dijon mustard
1 small clove garlic, minced
1/2 tsp salt, or more to taste
1/4 tsp pepper
1/4 cup olive oil
1 cup croutons
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.
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