This easy recipe for classic bistro salad is a simple but glorious combo of bacon, egg, lettuce and a tangy vinaigrette, and is just the ticket for when you can’t figure out what to make for lunch. Easy and elegant!
Oh, how I love this easy and elegant recipe for classic bistro salad! If you can fry an egg then you can make this lovely, swanky number that is light and delicious and colorful and ready in two shakes.
This is one of those recipes 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 happens to land on One Of Those Days.
What is a Bistro Salad?
In its purest form, the classic bistro salad is quick combination of lettuce topped with either bacon or lardons and a soft cooked egg, and then dressed with a light tangy dressing.
There are lots of ways you can customize a bistro salad – adding roasted veggies, or sprinkles of cheese, or a handful of nuts.
I am all about having main course salads, and this one is high up on my list of faves, right in there with my beloved mustard tuna salad and the steak Caesar salad that I worked up for the Southern husband.
(Side note: as you might guess from the background, that was taken before we moved to the Carolinas…and he MADE that surfboard. I KNOW!)
Here’s how you make Classic Bistro Salad!
First, make the dressing by putting 3 tablespoons each of vinegar and whole grain mustard, one peeled shallot, one peeled clove of garlic, a teaspoon of dried, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper in your blender or small food processor and whirling it up for 15 seconds.
Add ¾ cup of olive oil and give it another 15 second whirl until it is all mixed up.
Next, cut eight slices of bacon in half and fry them up until they are done just the way you like them. Take them out and let them drain on some paper towels, but leave the drippings in the pan.
Next! Fry eggs in butter until they are done the way you like them (about 2 minutes for soft yolks, 3 for soft set and 4 for firm set.) And if you want them over easy, go for it! There are no hard and fast bistro salad rules.
While eggs are cooking, arrange some roughly torn romaine lettuce on plates, and drizzle them with a little dressing. Top each plate with two bacon halves.
When eggs are done, slide one onto each plate and drizzle on a little more dressing.
Grind fresh pepper over all and serve it up with an ooh-la-la! Your lucky fellow diners will think you have been planning this meal for days. When really, you just decided on it ten minutes ago. Shhhhh……
Classic Bistro Salad
This easy recipe for classic bistro salad is a simple but glorious combo of bacon, egg, lettuce and a tangy vinaigrette, and is just the ticket for when you can’t figure out what to make for lunch. Easy and elegant!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: French
Ingredients
- 3 tablespoons red wine vinegar
- 3 tablespoons whole grain mustard
- 1 shallot, peeled
- 1 clove garlic, peeled
- I teaspoon thyme
- Pinch each of sea salt and fresh ground pepper
- 3/4 cup olive oil
- 8 slices bacon, cut in half
- 4 eggs
- 1 small head of romaine lettuce, leaves separated and rinsed
Instructions
- First, make dressing by putting 3 tablespoons each of vinegar and whole grain mustard, one peeled shallot, one peeled clove of garlic, a teaspoon of dried, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper in your blender or small food processor and whirl it up for 15 seconds. Add ¾ cup of olive oil and give it another 15 second whirl until it is all mixed up.
- Next, cut eight slices of bacon in half and fry them up until they are done just the way you like them. Take them out and let them drain on some paper towels, but leave the drippings in the pan.
- Next! Fry eggs in butter until they are done the way you like them (about 2 minutes for soft yolks, 3 for soft set and 4 for firm set.) And if you want them over easy, go for it! There are no hard and fast bistro salad rules.
- While eggs are cooking, arrange some roughly torn romaine lettuce on plates, and drizzle them with a little dressing. Top each plate with two bacon halves.
- When eggs are done, slide one onto each plate and drizzle on a little more dressing. Grind fresh pepper over all and serve it up with an ooh-la-la!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
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