Bistro Salad With Bacon, Eggs, And Mushrooms Recipe

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Bistro Salad with Bacon, Eggs, and Mushrooms

Lynette !


The eggs play a wonderful counterpart to the bitter greens and earthy mushrooms. Make sure they are only medium-cooked so they are nice and creamy.

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15 Min


15 Min


Stove Top


6 c
curly endive, torn, loosely packed
3 c
arugula, loosely packed
1/2 c
fresh flat leaf parsley leaves, loosely packed
2 Tbsp
fresh chives, chopped
6 oz
thick bacon slices, thinly sliced crosswise
shallot, minced
1/4 c
champagne vinegar
2 tsp
dijon mustard
2/3 c
extra virgin olive oil
2 Tbsp
extra virgin olive oil
kosher salt
black pepper, freshly ground
1 c
baby portobello mushrooms, halved
6 large
medium-cooked boiled eggs, halved
12 slice
artisan bread, toasted

Directions Step-By-Step

Combine the first four ingredients in a large bowl; cover with a damp paper towel and chill.
Cook bacon in a medium skillet over medium heat for 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 tablespoons of drippings.
Saute shallot in 1 tablespoon reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in the 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 the skillet clean.
Cook the mushrooms in the skillet in the remaining 1 tablespoon reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
Toss the endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with the remaining vinaigrette.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy