Have you ever tried this salad? It’s simplicity is what makes it so special.
We dare you to make this salad and NOT fall in love with it. If you cook the egg properly, when the yolk runs together with the vinaigrette, the balance of the rich yolk and the vinegar is sublime. Combine that killer yin-yang pairing with crunchy croutons, salty, crispy bacon and feathery frisée — this salad becomes something that is an experience, not just a dish.
Bacon and Egg Salad
- 4 slices Applewood smoked bacon, cut crosswise into 1/2-inch pieces
- 1 head frisée lettuce, cut into bite sized pieces
- 1 head butter lettuce, torn into bite sized pieces
- 4 large eggs, room temperature
- 1 recipe basic vinaigrette (see below)
- 1 cup homemade croutons
Preheat a medium sauté pan over medium-high heat. Cook bacon until crisp and golden brown, about 5 minutes. Drain bacon on paper towels. Set aside.
Place prepared lettuce in a large bowl with a damp towel covering the lettuce. Refrigerate until ready to use.
To soft boil the eggs, bring water to a boil in a 2-quart saucepan over high heat. Gently lower the eggs into the water, reduce heat to a simmer and cook for 5 minutes. Remove eggs with a slotted spoon and cool in an ice bath.
Toss lettuce to coat lightly with vinaigrette. Divide lettuce on individual plates and sprinkle with the cooked bacon and croutons.
Just before serving, remove the shells from the eggs. Dip the shelled eggs back into boiling water for a few seconds to reheat and blot dry on a paper towel. Place an egg on each salad and season the egg with salt, pepper and a drizzle of olive oil. Serve immediately.
Cook’s Notes: Not big on bacon? Substitute smoked salmon for the bacon or omit.
Makes 1 cup
- 1 teaspoon finely minced shallot
- 1 tablespoon finely minced fresh herbs (flat-leaf parsley, chervil or chives are great choices with eggs and bacon)
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 1/8 teaspoon freshly ground black pepper
- ¼ cup vinegar (try a Spanish sherry vinegar or a champagne vinegar with this salad)
- ¾ cup extra virgin olive oil
In a small bowl, whisk together the shallot, herbs, mustard, salt and pepper with the vinegar until smooth. Continue to whisk while slowly pouring in a thin, steady stream, the olive oil. The mixture will gradually thicken.
Taste and adjust seasoning by adding more salt and pepper if needed. (Vinaigrette can be stored in an airtight container in the refrigerator for up to 2 weeks)