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Monday, March 9, 2015

Bistro Bacon & Egg Salad

This classic French bistro salad is a perfect light and quick meal. Thick-cut bacon and a poached egg turn a quick salad into a supper.


Serves 4

4 thick-cut bacon slices (cut crosswise in thin strips)
1 shallot (finely chopped)
2 tablespoons of red wine or sherry vinegar
2 tablespoons of white vinegar
2 tablespoons of extra virgin olive oil
1 head of frisee salad (washed and chopped)
1/2 day old baguette (cubed into bite-size pieces) plus 3 tablespoon of olive oil for croutons
4-8 eggs
Salt and pepper

Vinaigrette: Place bacon in a cold sauté pan and heat over medium heat until crisp. Add shallots and sauté for 1-2 minutes. Remove from heat and allow to cool down for a couple of minutes. Add 2 tablespoons of vinegar and scrape up any brown bits clinging to the pan. Add olive oil and season with salt and freshly ground pepper.

Poach eggs: Fill a large, heavy, shallow pan with 3 inches of water and bring to a boil over medium heat. Reduce heat to very low and add 2 tablespoons of white vinegar to water. 
Crack each egg into a small bowl and slide into the poaching water. Cook until the egg whites turn white and the yolks begin to cook, about 4 minutes. Remove egg with a slotted spoon and drain excess water.

Croutons: Preheat oven to 375ºF. Toss bread and oil in a large bowl. Season with salt and pepper. Place bread on a parchment-lined oven sheet. Bake for about 10 minutes or until golden brown and crispy.

Assemble salad: Arrange 4 individual bowls. Toss frisee salad and vinaigrette in each individual bowl. Add egg and croutons.


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