Oh, I love this recipe. Can you fry an egg? Can you make a salad? Then you can make this lovely elegant number that is light and delicious and colorful. This is one of those dinners (and sometimes lunches) that I always have on call for those days when I have run out of clever ideas for what to make for dinner…or those nights when whatever clever idea I DID have on the menu just seems too exhausting.
So here’s the scoop: you cook up a few pieces of bacon however you like to make it (I’m currently a fan of baking it in the oven, it’s fool-proof and a lot less messy than the stove). Mix up a quick and easy mustard dressing, which you toss with mixed up greens — your choice but personally I like romaine. Fry up as many eggs as you have people. Or poach them – whatever you like best. Then it goes like this: bed of salad, egg on top, chopped cooked bacon scattered over all, a little fresh ground pepper. If you cook the egg so that the yolk is not too firm, the egg will add to the dressing and you are in Bistro Salad Heaven.
If I have some French or Italian bread around, I will slice and toast it and spread it with whatever soft cheese I have in the fridge…or if not, a little butter will do. Arrange those artfully on the side of the plate and your lucky fellow diners will think you have been planning this meal for days.
Bistro Salad, adapted from Cooks Illustrated, The Best 30 Minute Recipe