BACON AND EGG SALAD
Time in the Kitchen: 15 minutes
Servings: 2-4 (macronutrient profile based on 4 servings)
1 small head frisée
13 small head romaine
½-½ pound bacon or pancetta, cut into small pieces
1 shallot, finely chopped
3 tablespoons sherry vinegar
1 tablespoon mustard
2-4 eggs
The flavor elements in this traditional French salad, often called Salad Lyonnaise, come together in this perfect breakfast salad. Frisée is the
traditional green used, but if you find it to be too “weedy", substitute fresh spinach or arugula.
Tear the heads of frisée and romaine into bite-sized pieces and toss in a bowl.
Sauté the bacon until crisp. Keeping the heat on medium, add the shallot. Sauté a few minutes then add vinegar and mustard. Stir as it boils for
about 20 seconds then remove from the heat and pour over the greens.
The salad can be served with either poached or fried eggs. To fry, simply heat oil or butter in a pan and cook eggs until they reach desired
doneness. To poach, bring a small pot of water to a gentle boil. Crack an egg in a bowl or cup, then slide it carefully into the water. Let the egg cook
for several minutes until the egg white is hard and the yolk is cloudy.
Macronutrient Profile (perserving)