Wheatless Wednesday: Bistro Salad, or, Frisee au Lardon | KCET
Wheatless Wednesday: Bistro Salad, or, Frisee au Lardon
Salads don't have to be healthy. We often think of them as such, but since they're an anything-goes food genre, they can be topped with anything. This updated French classic from Cook's Country isn't exactly unhealthy -- after all, that's a lot of greens -- but it does have bacon. As much bacon as you want. Enjoy it, whatever your definition of "healthy" may be.
Bistro Salad, or, Frisee au Lardon
1 tablespoon red wine vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon dijon mustard
Salt and pepper
3 tablespoons extra-virgin olive oil
8 slices thick-cut bacon, cut into 1-inch pieces
4 large eggs
1 head frisée (6 ounces), cut into 1-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
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.