Endive Salad with Bacon-Shallot Vinaigrette

Endive Salad with Bacon-Shallot Vinaigrette

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 6
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Ingredients


2 cup Baby spinach
3 medium slice Bacon (cut into 1/2-inch pieces)
2 cup Belgian endive (shredded)
1/4 tsp Black pepper
6 large egg Egg
2 tbsp Olive oil
2 cup shredded Red leaf lettuce
1/4 tsp Salt
1/2 cup chopped Shallots
2 tbsp Wine vinegar
1 tbsp Yellow mustard

Instructions


In 2-quart saucepan, cook bacon on medium for 5 minutes or until browned, stirring occasionally.

Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem of lettuce and spinach; cut leaves into bite-size pieces. Place greens in large bowl.

Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat. Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.

Poach the eggs: fill a skillet three-quarter ways with water. Bring to a gentle simmer on medium heat. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. Use a slotted spoon to lift the eggs out of the water, drain on paper towels while still in spoon.

To serve, divide salad among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

Enjoy!

Nutrition Facts

Per Portion

Calories 193  
Calories from fat 137  
Calories from saturated fat 36  
Total Fat 15.2  g
Saturated Fat 4.0  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.9  g
Monounsaturated Fat 7.9  g
Cholesterol 200  mg
Sodium 305  mg
Potassium 300  mg
Total Carbohydrate 5.3  g
Dietary Fiber 1.8  g
Sugars 0.6  g
Protein 8.9  g

Dietary servings

Per Portion


Meat 0.1
Meat Alternative 0.6
Vegetables 1.2

Energy sources


Pygal 11% 409.678868694 112.421387436 71% 400.103521603 280.416104565 18% 332.191746172 121.417166636 11% 71% 18% Carbohydrates Fat Protein
Recipe from: Good Housekeeping
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