Bistro Salad A La Cafe Flo
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“My husband and I lived in northwest London for 9 months. There were so many restaurants and bistros within walking distance that we rarely left the area. This is a recreation of one of my favorite dishes. It was served both as an appetizer or in a larger portion as an entree. With a glass of wine and some crusty bread this was a great lunch or light dinner.”
Bistro Salad A La Cafe Flo
1 recipe photo
READY IN:50mins |
SERVES:4 |
UNITS:Metric |
|
Ingredients Nutrition
- 113.39 g bacon, cut into 1/2 inch pieces
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- 1 clove garlic, pressed
- 44.37 ml balsamic vinegar
- 4.92 ml Dijon mustard
- 118.29 ml extra virgin olive oil
- salt
- fresh ground pepper
- 226.79 g package arugula or 226.79 g package baby greens (or a mix of both)
- 1419.54 ml green leaf lettuce
- 8 large eggs
Directions
- Cook bacon over moderate heat until crisp, transfer to paper towels using a slotted spoon.
- Remove 2 tbls bacon drippings for later use.
- Cook potatoes in remaining drippings over medium heat until tender and golden, transfer to paper towels.
- While potatoes are cooking, combine garlic, oil, vinegar,mustard, salt and pepper.
- Fry eggs in reserved bacon drippings over low heat.
- Combine bacon, potatoes and salad greens, add dressing and mix.
- Divide salad between 4 serving plates and top each with 2 eggs
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Bistro Salad A La Cafe Flo