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Bistro Salad


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American

Description

Bistro salad is a simple but glorious combo of bacon, egg, lettuce and your favorite vinaigrette, with a little bread and cheese. Easy and elegant!


Ingredients

  • 3 tablespoons red wine vinegar
  • 3 tablespoons whole grain mustard
  • 1 shallot, peeled
  • 1 clove garlic, peeled
  • 2 teaspoons fresh thyme
  • Salt and fresh ground pepper
  • 3/4 cup olive oil, plus extra for drizzling
  • 12 baguette slices, toasted
  • Your favorite spreadable cheese — Brie, Boursin, etc.
  • 8 slices bacon, cooked and cut in half
  • 1 tablespoon butter
  • 4 eggs
  • 1 head of romaine lettuce, leaves separated and rinsed

Instructions

  1. First, make dressing by processing vinegar, mustard, shallot, garlic, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper in blender or small food processor for 15 seconds. Add oil and process until emulsified, about 15 seconds.
  2. Drizzle baguette toasts with olive oil and spread with your favorite cheese, set aside.
  3. Fry eggs in butter until desired doneness (about 2 minutes for soft yolks, 3 for soft set and 4 for firm set.)
  4. While eggs are cooking, toss lettuce with bacon and enough dressing for your taste (start with 1/4 cup and add more as needed). Divide among plates.
  5. When eggs are done, slide one onto each plate and arrange cheese toasts around the edge. Grind fresh pepper over all and serve.