Bistro Salad A La Cafe Flo |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My husband and I lived in northwest London for 9 months. There were so many restaurants and bistros within walking distance that we rarely left the area. This is a recreation of one of my favorite dishes. It was served both as an appetizer or in a larger portion as an entree. With a glass of wine and some crusty bread this was a great lunch or light dinner. Ingredients:
1/4 lb bacon, cut into 1/2 inch pieces |
2 large potatoes, peeled and cut into 1/2 inch cubes |
1 clove garlic, pressed |
3 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
1/2 cup extra virgin olive oil |
salt |
fresh ground pepper |
1 (1/2 lb) package arugula or 1 (1/2 lb) package baby greens (or a mix of both) |
6 cups green leaf lettuce |
8 large eggs |
Directions:
1. Cook bacon over moderate heat until crisp, transfer to paper towels using a slotted spoon.
2. Remove 2 tbls bacon drippings for later use.
3. Cook potatoes in remaining drippings over medium heat until tender and golden, transfer to paper towels.
4. While potatoes are cooking, combine garlic, oil, vinegar,mustard, salt and pepper.
5. Fry eggs in reserved bacon drippings over low heat.
6. Combine bacon, potatoes and salad greens, add dressing and mix.
7. Divide salad between 4 serving plates and top each with 2 eggs
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