Bistro Salad With Bacon Eggs And Mushrooms Recipes

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BISTRO BACON & EGG SALAD



Bistro Bacon & Egg Salad image

From Food Network's "Making it Easy"- No mayo. This is a vinaigrette with bacon and salad with sliced hard boiled eggs on top of a bed of muslun greens.

Provided by Oolala

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon, cut crosswise into strips
2 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
8 large eggs, hard boiled
8 cups mesclun, 7 oz

Steps:

  • Cook bacon in skillet over medium heat, stirring a bit, until crisp.
  • Use slotted spoon to remove and drain on paper towels.
  • Leave bacon drippings in pan.
  • Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.
  • Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.
  • Toss greens with the vinaigrette and bacon pieces.
  • Divide among 4 plates or shallow bowls.
  • Place 2 eggs, sliced, on top of each salad and enjoy.

Nutrition Facts : Calories 314.1, Fat 27, SaturatedFat 7.4, Cholesterol 438.4, Sodium 357.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.9, Protein 15.3

BISTRO BACON AND EGG SALAD



Bistro Bacon and Egg Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 17m

Number Of Ingredients 9

4 slices bacon, cut crosswise into thin strips
2 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 large eggs
8 cups mesclun salad greens (about 7 ounces)
4 to 8 slices crusty bread, toasted if desired

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.
  • Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
  • While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad. Add bread to each plate and serve.

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