Warm Bacon & Egg Salad
This delicious salad recipe comes from Dish Cooking Studio in Toronto, Canada, but can easily be replicated in your home kitchen. This recipe is classically known as a Salade Lyonnaisse, but translated to a warm egg and bacon salad served on frisee. The bacon is fried nice and crispy and the egg is poached soft. The entire salad was served with homemade crackers, but can easily be served without for a delicious and satisfying recipe. What we loved about this recipe is the addition of protein to the nice light high fiber greens. It makes for a great light lunch.
Anytime you hear about bacon being used in an easy salad recipe you just know it's going to be good. This easy salad recipe used torn frisee which gives this salad a unique look and uses bacon and eggs for some protein. This easy salad recipe takes breakfast for dinner to a whole new level, in an easy dinner idea that is almost gourmet. With truffle oil, sherry vinegar and pea shoots, this is one of the best salads you will try. The bacon is cooked with the shallots to start, then brought to a boil with the sherry vinegar and the Dijon mustard for unique flavored bacon and dressing you will be sure to love. This is the kind of easy salad recipe you can serve when you have guests over; you might want to try it on your family first to see what they think. For this easy salad recipe and plenty of others, you will want to take a look through the Grandmothers Kitchen site.
The trick to this easy salad recipe is in the ingredients you use. If you've never used frisee before, pronounced free-zay, you can look at your local grocery store or try a health food store with a good produce section. Frisse is a variety of endive that has unique curly, pale green or somewhat yellow leaves. The same goes for pea shoots; these should be available at your grocery store in the produce sections where they sell sprouts. The pea shoots and the frisee give the salad a nice subtle crunch. The bacon dressing should be a bit warm when you pour it over the greens which will make them wilt a bit, which is a good thing so don't worry. The salad is then seasoned with the salt and pepper and drizzled with the truffle oil. Truffle oil is another ingredient you may not be aware of. Truffle oil is often used as a finishing oil. Truffles are an expensive mushroom that grows close to the tree roots. Dogs and pigs are used to find these highly regarded and expensive mushrooms. You will want to try and find a truffle oil that uses real truffles and not artificial ingredients.
This easy salad recipe calls for a top quality sherry vinegar. And that's important because a lesser quality sherry vinegar won't impart the same flavor that you are going for. You get what you pay for, and it's worth spending a little extra to get a quality sherry vinegar, as this is an ingredient that will make your easy salad recipes sing. Having a quality sherry vinegar in your pantry may lead you to try to make more salad dressing recipes yourself, which will change the way you look at salads. Sherry vinegar, true to its namesake, starts with sherry, with the recipe being fermented further, with sherry vinegar being the result. So you want a sherry vinegar that is true to the process. That is why reading ingredients on the label is so important; you want a real sherry vinegar. The making of sherry is quite an interesting process. Once the sherry wine spends a minimum of six months ageing and fermenting into the sherry vinegar, which is done in oak barrels. The oak barrels give the sherry vinegar lovely wood flavors and aromas which sets it apart from sherry vinegar of lower quality. **
1pc torn frisée
2 tbsp. extra virgin olive oil
½ lb. bacon cut into 1/2-inch cubes
1 shallot, chopped
4 tbsp. top-quality sherry vinegar
1 tbsp. Dijon mustard
¼ cup Pea shoots
1tsp truffle oil
1. Put frisée and pea shoots in large salad bowl.
2. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot and cook until softened, a minute or two.
3. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
4. Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water.
5. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
6. If necessary, gently reheat dressing, and then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg, drizzle the salad with the truffle oil and serve immediately.
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Nutrition Facts of Warm Bacon & Egg Salad from Dish Cooking Studio
Ingredients: Frisée, extra virgin olive oil, bacon, shallots, sherry vinegar, Dijon mustard, salt, eggs, black pepper, pea shoots, truffle oil
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings * Per Serving: Calories 170, Calories from Fat 117, Total Fat 13.0g 20%, Saturated Fat 2.6g 13%, Cholesterol 164mg 55%, Sodium 187mg 8%, Potassium 494mg 14%, Carbohydrates 7.5g 3%, Dietary Fiber 4.3g 17%, Sugars 2.2g, Protein 7.5g, Vitamin A 107%,Vitamin C 39%, Calcium 12%, Iron 10%
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