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Bacon & Egg Salad
EatingWell Test Kitchen
“Bacon and eggs aren't just for breakfast—here they star along with slightly bitter dandelion greens in a simple main-dish salad.”
3 slices whole-wheat bread, cut in ½-inch cubes
1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
8 cups torn young dandelion greens, or spinach leaves
2 ounces lean Canadian bacon, cut in strips
¼ cup red- or white-wine vinegar
¼ cup reduced-sodium chicken broth
2 tablespoons chopped shallots
2 large hard-boiled eggs, (see Tip)
Salt & freshly ground pepper, to taste
1Preheat oven to 350°F.
2Toss bread cubes with 1½ teaspoons oil and garlic in a cake pan or pie plate. Bake until golden and crisp, 15 to 20 minutes, stirring several times.
3Wash and thoroughly dry dandelion greens (or spinach leaves) and place them in a salad bowl. Heat remaining 1½ teaspoons oil in a nonstick skillet over medium-high heat. Add bacon and saute until golden, 2 to 3 minutes. Spoon over greens.
4Add vinegar, broth and shallots to the pan. Bring to a boil, stirring. Cook for about 1 minute. Pour over greens. Add eggs and the croutons and toss. Season with salt and pepper and serve immediately.
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.