Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
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  • 4 Ratings

When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients. This is a facsimile of a French-style bistro salad complete with bacon and eggs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, September 2010, Mad Hungry

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium skillet over medium high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.

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  • Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and the yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.

  • Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.

  • Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.

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Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0