Monday, March 7, 2011
Bacon & Egg Salad
Salty, crunchy, rich, and satisfying, this salad is one I always have ingredients for. There are always eggs in my fridge and real bacon bits or a frozen pound of bacon in my freezer. We almost always have some potent cheese (feta or bleu are favs). Lettuce, I'll tell you, seem to have a long shelf life in my fridge, but it's brown and past its prime for many of those days.
Luckily, tonight, the lettuce was still green, and this salad came together so nicely, as it always does. Play with this one to make it work for your family....it's wonderful. Here's my version of this classic:
Bacon & Egg Salad
2 small heads romaine or 1 big bag mixed green salad
3-4 chopped, hard boiled eggs
1 c. bacon, chopped
1 c. pungent cheese (feta or bleu)
Dressing: (I make all my dressings by feel--these are rough estimates. If they seem wildly off, it means I eyeballed this in the bowl...play with it and taste with lettuce leaves until it's right.)
4 T. red wine vinegar
2 T. olive oil
Pinch herbs de provence
Salt and pepper to taste
Pinch garlic powder
Whisk together the dressing. Assemble salad ingredients in bowl. (If your eggs are freshly boiled and still warm, all the better!!) Mix all together and toss well.
My friend makes this with baby spinach and that oil-packed feta that is so sinfully good that I can't bring myself to buy it. That feta oil is her salad dressing, which is a nice two-for. Her original salad is crazy good, and its many variations are delicious as well. I'm eager to try this with pancetta and parm and egg, and I've had it with bleu and bacon. All variations are good variations.
This twist on breakfast for dinner is certainly a staple recipe in our house. Thanks, Jonesie!!