Bistro Salad Recipe

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.


? Mackenzie

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