bistro salad with bacon, eggs, and mushrooms

Name: Bistro Salad with Bacon, Eggs, and Mushrooms
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 6 cup(s) curly endive, torn, loosely packed; 3 cup(s) arugula, loosely packed; 1/2 cup(s) fresh flat leaf parsley leaves, loosely packed; 2 tablespoon(s) fresh chives, chopped; 6 ounce(s) thick bacon slices, thinly sliced crosswise; 1 - shallot, minced; 1/4 cup(s) champagne vinegar; 2 teaspoon(s) dijon mustard; 2/3 cup(s) extra virgin olive oil; 2 tablespoon(s) extra virgin olive oil; - kosher salt; - black pepper, freshly ground; 1 cup(s) baby portobello mushrooms, halved; 6 large medium-cooked boiled eggs, halved; 12 slice(s) artisan bread, toasted

6 Pinches

Lynette C

Gulf Breeze, FL

Updated on Feb 23, 2016

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.

Rate

No Image

prep time 15 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make bistro salad with bacon, eggs, and mushrooms

Step 1

Combine the first four ingredients in a large bowl; cover with a damp paper towel and chill.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes