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bistro salad with bacon, eggs, and mushrooms

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

The eggs play a wonderful counterpart to the bitter greens and earthy mushrooms. Make sure they are only medium-cooked so they are nice and creamy.

yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For bistro salad with bacon, eggs, and mushrooms

  • 6 c
    curly endive, torn, loosely packed
  • 3 c
    arugula, loosely packed
  • 1/2 c
    fresh flat leaf parsley leaves, loosely packed
  • 2 Tbsp
    fresh chives, chopped
  • 6 oz
    thick bacon slices, thinly sliced crosswise
  • 1
    shallot, minced
  • 1/4 c
    champagne vinegar
  • 2 tsp
    dijon mustard
  • 2/3 c
    extra virgin olive oil
  • 2 Tbsp
    extra virgin olive oil
  • kosher salt
  • black pepper, freshly ground
  • 1 c
    baby portobello mushrooms, halved
  • 6 lg
    medium-cooked boiled eggs, halved
  • 12 slice
    artisan bread, toasted

How To Make bistro salad with bacon, eggs, and mushrooms

  • 1
    Combine the first four ingredients in a large bowl; cover with a damp paper towel and chill.
  • 2
    Cook bacon in a medium skillet over medium heat for 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 tablespoons of drippings.
  • 3
    Saute shallot in 1 tablespoon reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in the 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 the skillet clean.
  • 4
    Cook the mushrooms in the skillet in the remaining 1 tablespoon 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 the endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with the remaining vinaigrette.
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