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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Bistro Dinner Salad Recipe

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This recipe for Bistro Dinner Salad is from Drew's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
# 3 tablespoons finely chopped walnuts
# 4 large eggs
# Cooking spray
# 2 bacon slices (uncooked)
# 8 cups gourmet salad greens
# 1/4 cup (1 ounce) crumbled blue cheese
# 1 Bartlett pear, cored and thinly sliced
# 1 tablespoon white wine vinegar
# 1 tablespoon extravirgin olive oil
# 1/2 teaspoon dried tarragon
# 1/2 teaspoon Dijon mustard
# 4 (1-inch-thick) slices French bread baguette, toasted
Directions:
Directions:
* Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
* Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
* Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.
* Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 minutes and 40 seconds

 

 

 

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