French Bistro Salad

French Bistro Salad

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=== DRESSING === 2 tablespoons fresh lemon juice 1 teaspoon mustard 3/4 teaspoons salt 1/4 teaspoon freshly-ground black pepper 1/2 cup extra-virgin olive oil === SALAD === 4 large eggs 12 slices thick-sliced bacon 6 cups frisee, curly endive or chicory; cleaned and torn 1 cup shredded Gruyere cheese

For dressing, combine lemon juice, mustard, salt and pepper in a blender. With motor running, slowly add olive oil. Remove and set aside.

Poach eggs in an egg poacher, shallow saute pan or microwave. Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. Place in ice water until ready to use.

Stack bacon and slice into 1- by 1/2-inch pieces. Place in a small saucepan of cold water, bring to a boil and blanch for 30 seconds; remove and drain. In a small, cold saute pan; cook bacon over medium heat until nicely browned and crisp. Drain and set aside.

To buttemble salads, toss the frisee with the dressing and divide evenly on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.

This recipe yields 4 servings.

Carbohydrates: 5 grams Net Carbs: 4.5 grams Fiber: 0.5 grams Protein: 27 grams Fat: 60 grams Calories: 661

Description: "The combination of bacon, eggs and a well-dressed salad is delicious and filling. This salad, or a variation, is standard fare in French bistros." Source: S(Formatted for MC6): "06-19-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 526 Calories; 50g Fat (85.8% calories from fat); 17g Protein; 1g Carbohydrate; trace Dietary Fiber; 219mg Cholesterol; 1077mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates.

Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: Philippe Feret

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

-- -Alan