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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Bistro Salad with Bacon, Eggs, and Mushrooms

Creamy eggs, the star of this entrée, play well off the bitter greens and earthy 'shrooms.

Southern Living APRIL 2013

  • Yield: Makes 6 servings
  • Hands-on: 25 Minutes
  • Total: 25 Minutes


  • 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


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.