Bacon and eggs salad
A simple, delicious and satisfying salad-for-dinner, as well as a great way to clean out the fridge.
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Cooking tools:
- Grill pan
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Stove
- Plate
- Paper towel
Ingredients
- 1 small shallot, minced
- 1 T Jerez sherry vinegar
- 1/4 t ground cumin
- 4 T olive oil
- Salt
- pepper
- 1/4 pound prosciutto, thinly sliced
- 2 slices day-old bread, cut in cubes, or torn into bite size pieces (optional)
- 1 head frisse, rinsed and cut into bite-size pieces
- 1 package arugula
- 4 eggs
- 1 pint of cherry or teardrop tomatoes, sliced in half
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