Bistro Salad With Bacon Eggs And Mushrooms Recipes

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.
• Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
• While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad. Add bread to each plate and serve.

Steps:

• Combine the first four ingredients in a large bowl; cover with a damp paper towel and chill.
• Cook bacon in a medium skillet over medium heat for 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 tablespoons of drippings.
• Saute shallot in 1 tablespoon reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in the vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe the skillet clean.
• Cook the mushrooms in the skillet in the remaining 1 tablespoon reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
• Toss the endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with the remaining vinaigrette.