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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Bistro Salad With Bacon, Eggs, And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions