Romaine Salad With Bacon And Hard Boiled Eggs Recipes

Steps:

• In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
• Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
• Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

Steps:

• Hard-Boil EGGS: Cover eggs with cold water by 1 inchin a small heavy saucepan and bring to boil, partially cover with lid.
• Reduce heat to low and cook eggs, cover completely, 10 minutes.
• Transfer eggs with a slotted spoon to a bowl of cold water to stoping the cooking.
• Let stand until cool enough to handle.
• Cook Bacon: While eggs are simmering, Cook bacon in a heavy 10-inch skillet over moderate heat, stirring,until crisp,about 8 minutes.
• Transfer bacon to paper towels to drain.
• Leaving rendered fat in skillet.
• Make Salad: Peel eggs and finely chop.
• Put Romaine and Eggs in a serving bowl.
• Add oil and shallots to fat in skillet and cook over moderate heat,stirring,until shallots is softened,about 2 minutes.
• Add vinegar and salt and boil, swirling skillet,10 seconds.
• Pour hot dressing over romaine and egg and toss to combine.
• Add bacon and toss salad, then season with salt and pepper.
• Serve HOT.

Steps:

• Hard-boil eggs:
• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
• Make salad:
• While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
• Peel eggs and finely chop.
• Put romaine and egg in a serving bowl.
• Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.

Steps:

• Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
• Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

Steps:

• In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

Steps:

• 1. Boil eggs until hard, about 10 minutes.
• 2. While eggs are boiling, cut romaine into small pieces.
• 3. Cut bacon into bite size pieces and cook until crispy. Reserve about 1/4 cup of the rendered fat.
• 4. Peel eggs and cut into quarters, add to romaine. Chop onion and add to the romaine and eggs. Sprinkle bacon on top.
• 5. While bacon fat is still hot, add sugar and carefully add vinegar, cook until almost boiling and sugar is dissolved. Pour over salad while dressing is still hot and serve right away.