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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Hearty romaine lettuce takes the place of hard-to-find frisee in this classic French salad. Thick-cut bacon and a fried egg add heft, and a potent vinaigrette made with Dijon mustard cuts the richness.
2. Serves 4
3. Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.
4. INGREDIENTS
5. tablespoon red wine vinegar
6. /2teaspoons minced shallot
7. /2teaspoon mayonnaise
8. /2teaspoon Dijon mustard
9. Salt and pepper
10. tablespoons extra-virgin olive oil
11. slices thick-cut bacon, cut into 1-inch pieces
12. large eggs
13. head frisée (6 ounces), cut into 1-inch pieces
14. romaine lettuce heart (6 ounces), cut into 1-inch pieces
15. INSTRUCTIONS
16. 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.
17. 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.
18. 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.
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