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Light Salade aux Lardons

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings, about 2 cups each
This French bistro salad is usually made with fatty bacon from the pig's belly. With Canadian bacon, it's lighter, leaner and just as tasty. You can cut down on the salt by parboiling the bacon for 1 minute before dicing. A poached egg nestled into the greens completes the dish—and turns it into a substantial brunch or supper.
RECIPE INGREDIENTS
3 tablespoons  extra-virgin olive oil, divided
8 ounces  Canadian bacon, cut into 1/2-inch dice (1 3/4 cups)
2 medium heads  frisée or curly-leaf endive lettuce, torn (8 cups)
1   large shallot,minced
3 tablespoons  white-wine vinegar
1 teaspoon  Dijon mustard
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper, plus more to taste
4   large eggs
Light Salade aux Lardons Recipe at Cooking.com
DIRECTIONS
Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.


Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper. Pour this mixture onto the lettuce; toss to coat.


Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.


Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bacon & Egg Brunch
Nutrition Facts per Serving
Yield:   4 servings, about 2 cups each
Calories: 263
Fat. Total: 18g
Protein: 17g
Carbohydrates, Total: 8g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 232mg
Sodium: 902mg
% Cal. from Fat: 62%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Alison, FL Reviewed: 03/29/2010
ya gotta try this
this is hands down my favorite brunch/breakfast meal other greens work well too, such as baby spinach or young collard greens; toss in avacado for a tasty addition AND the meat is optional
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