Bistro Salad

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1/4 lb (125 g) thick slices bacon
4 eggs
6 cups (1.5 L) curly endive or mixed greens, broken into bite-size pieces
2 tbsp (30 mL) red wine vinegar or sherry vinegar
1 tsp (5 mL) dijon mustard
1 small clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) olive oil
1 cup (250 mL) croutons


Cut bacon into 1/2 inch (1 cm) pieces. In a large non stick skillet, cook until crisp; drain on paper towels. Discard fat from skillet, then return unwashed skillet to the heat. Break eggs into skillet and cook until whites are set but yolks are still slightly runny. Flip eggs if you wish. Allow eggs to rest in skillet until ready to serve. In a salad bowl, place greens. In a small bowl, whisk vinegar with mustard, garlic, salt, pepper and olive oil; toss with greens. Add bacon and croutons and toss well. Divide salad between 4 large plates or individual pasta bowls. Gently place an egg on each serving.

Preparation: 10 minutes

Cooking: 6 minutes