Bistro Salad
Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.
Keywords
- Side Dishes
- Weeknight
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Slotted spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Serving bowl
Ingredients
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced shallot
- 1/2 teaspoon mayonnaise
- 1/2 teaspoon Dijon mustard
- Salt
- pepper
- 3 tablespoons extra-virgin olive oil
- 8 slices thick-cut bacon, cut into 1-inch pieces
- 4 large eggs
- 1 head frisée (6 ounces), cut into 1-inch pieces
- 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
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