Bistro Salad With Bacon, Eggs, And Mushrooms Recipe

Name: Bistro Salad With Bacon, Eggs, And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups loosely packed torn curly endive; 3 cups loosely packed arugula; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 2 tablespoons chopped fresh chives; 6 ounces slab bacon slices, thinly sliced crosswise; 1 shallot, minced; 1/4 cup Champagne vinegar; 2 teaspoons Dijon mustard; 2/3 cup plus 2 Tbsp. extra virgin olive oil; Kosher salt and freshly ground pepper to taste; 3/4 cup halved baby portobello mushrooms; 6 medium-cooked large eggs, halved; 12 artisan bread slices, toasted

Servings: persons

6 cups loosely packed torn curly endive
3 cups loosely packed arugula
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
6 ounces slab bacon slices, thinly sliced crosswise
1 shallot, minced
1/4 cup Champagne vinegar
2 teaspoons Dijon mustard
2/3 cup plus 2 Tbsp. extra virgin olive oil
Kosher salt and freshly ground pepper to taste
3/4 cup halved baby portobello mushrooms
6 medium-cooked large eggs, halved
12 artisan bread slices, toasted

1
Combine first 4 ingredients in a large bowl; cover with a damp paper towel, and chill.
2
Cook bacon in a medium skillet over medium heat 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings.
3
Saute shallot in 1 Tbsp. reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe skillet clean.
4
Cook mushrooms in skillet in remaining 1 Tbsp. reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
5
Toss endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with remaining vinaigrette.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups loosely packed torn curly endive, 3 cups loosely packed arugula, 1/2 cup loosely packed fresh flat-leaf parsley leaves, 2 tablespoons chopped fresh chives, and more.

Yes, Bistro Salad With Bacon, Eggs, And Mushrooms falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bistro Salad With Bacon, Eggs, And Mushrooms

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