Directions:
- 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.
- Serves 4
- Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.
- INGREDIENTS
- Tablespoon red wine vinegar
- /2teaspoons minced shallot
- /2teaspoon mayonnaise
- /2teaspoon Dijon mustard
- Salt and pepper
- Tablespoons extra-virgin olive oil
- Slices thick-cut bacon, cut into 1-inch pieces
- Large eggs
- Head frisée (6 ounces), cut into 1-inch pieces
- Romaine lettuce heart (6 ounces), cut into 1-inch pieces
- INSTRUCTIONS
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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