Bistro Salad with Bacon, Eggs, and Mushrooms

Photo: Iain Bagwell; Styling: Buffy Hargett
Creamy eggs, the star of this entrée, play well off the bitter greens and earthy 'shrooms.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Ingredients

6 cups loosely packed torn curly endive
3 cups loosely packed arugula
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
6 ounces slab bacon slices, thinly sliced crosswise
1 shallot, minced
1/4 cup Champagne vinegar
2 teaspoons Dijon mustard
2/3 cup plus 2 Tbsp. extra virgin olive oil
Kosher salt and freshly ground pepper to taste
3/4 cup halved baby portobello mushrooms
6 medium-cooked large eggs, halved
12 artisan bread slices, toasted

Preparation

1. Combine first 4 ingredients in a large bowl; cover with a damp paper towel, and chill.

2. Cook bacon in a medium skillet over medium heat 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings.

3. Sauté shallot in 1 Tbsp. reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in 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 skillet clean.

4. Cook mushrooms in skillet in remaining 1 Tbsp. reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.

5. Toss endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with remaining vinaigrette.

Note:

April 2013