A protein-packed salad with a spicy dressing.
1 lb. apple-smoked bacon, cut into lardoons or thinly sliced
1 tbsp Dijon mustard
2 tsp minced garlic
1 tsp chopped rosemary
1/2 tsp chopped tarragon
1-1/2 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp horseradish
1 cup olive oil
2 tbsp mayonnaise
24 oz. mixed greens
4-6 hard-boiled eggs, sliced into quarters
3 Creole or other tomatoes, sliced
Step 1: In a medium sauté pan over medium heat, cook bacon until almost crispy. Reserve 1/4 cup of the bacon drippings. Drain bacon on paper towels.
Step 2: Combine the Dijon mustard, garlic, rosemary, tarragon, Worcestershire sauce, soy sauce, horseradish and olive oil. Fold in mayonnaise.
Step 3: In a medium mixing bowl, toss the mixed greens with the dressing. Divide the greens equally between individual serving plates and alternate tomato slices and egg quarters around the plate. Sprinkle with the reserved bacon. Drizzle a little of the warm bacon fat over top.
Reprinted with permission from Stacey Meyer and Troy A. Gilbert's New Orleans Kitchens (2010 Gibbs Smith).