Curly lettuce salad with eggs and crisp bacon

    Curly lettuce salad with eggs and crisp bacon

    8saves
    25min


    Be the first to make this!

    Curly endive and spring onions are tossed with a mustard-horseradish vinaigrette and topped with crisp bacon and poached eggs in this main-dish salad.

    Ingredients
    Serves: 4 

    • 1 large head curly endive lettuce
    • 5 spring onions, finely sliced
    • 4 tablespoons vegetable oil
    • 4 thin slices bacon, sliced lengthwise
    • 4 medium eggs
    • MUSTARD-HORSERADISH VINAIGRETTE
    • 5 tablespoons tarragon or other herb vinegar
    • generous pinch of hot mustard powder
    • 1 teaspoon horseradish sauce, or to taste
    • salt and freshly ground black pepper

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Tear or chop lettuce into small pieces. Divide among serving plates. Sprinkle evenly with spring onions.
    2. To make vinaigrette, whisk 2 tablespoons of the oil, 2 tablespoons of the vinegar, mustard and horseradish until combined. Add salt and pepper to taste. Drizzle over salad ingredients.
    3. Hall-fill a large saucepan with water. Add remaining 3 tablespoons vinegar; bring to a boil. Heat remaining 2 tablespoons oil in a frying pan. Add bacon; fry until crisp. Keep warm.
    4. One at a time, break eggs onto a plate and slide them into the boiling water. Reduce heat to a simmer. Poach eggs 4 to 5 minutes, or until cooked as desired. Remove with a slotted spoon and drain. Trim ragged edges. (Alternatively, hard–boil the eggs; peel and slice when cooled.) Place 1 egg on each serving of salad. Top with bacon. Serve immediately.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate