Turn A Quick Salad Into A BIG Meal

Image

 

Serves 4

 

INGREDIENTS

  • 1tablespoon red wine vinegar
  • 1 1/2teaspoons minced shallot
  • 1/2teaspoon mayonnaise
  • 1/2teaspoon Dijon mustard
  •  Salt and pepper
  • 3tablespoons extra-virgin olive oil
  • 8slices thick-cut bacon, cut into 1-inch pieces
  • 4large eggs
  • 1head frisée (6 ounces), cut into 1-inch pieces
  • 1romaine lettuce heart (6 ounces), cut into 1-inch pieces
  • INSTRUCTIONS
  • 1. Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.
  • 2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.
  • 3. Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.

Good salad is always yummy!

Source: http://www.cookscountry.com/recipes/Bistro-Salad/31898/?Extcode=N00SPBA00

 

 
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s