One-Eyed Salad with Brown Sugar-Bacon Vinaigrette
Discover Andrew Zimmern's One-Eyed Salad with Brown Sugar-Bacon Vinaigrette: a blend of salty, sweet, hot, and cold flavors. Perfect for brunch or lunch.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Whisk
- Slotted spoon
- Spoon
- Mixing bowl
- Serving bowl
- Paper towel
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 4 bacon slices, finely chopped
- 1/4 cup minced onion
- 3 tablespoons sherry vinegar
- 2 tablespoons light brown sugar
- 1 1/2 tablespoons brown mustard, such as Gulden’s
- 1/4 cup extra-virgin olive oil
- 1 tablespoon distilled white vinegar
- 4 large eggs
- Salt
- Freshly ground pepper
- 1/4 pound watercress, thick stems discarded (3 cups)
- 2 ounces mixed baby greens (2 cups)
- 2 ounces tender frisée, torn into bite-size pieces (1 cup)
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped tarragon
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