This French bistro salad is usually made with fatty bacon from the pig's belly. With Canadian bacon, it's lighter, leaner and just as tasty. You can cut down on the salt by parboiling the bacon for 1 minute before dicing. A poached egg nestled into the greens completes the dish--and turns it into a substantial brunch or supper.

EatingWell Test Kitchen
Source: EatingWell Magazine, Spring 2003
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Ingredients

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Directions

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  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.

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  • Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper. Pour this mixture onto the lettuce; toss to coat.

  • Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.

  • Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.

Nutrition Facts

260.1 calories; protein 16.7g 33% DV; carbohydrates 7.9g 3% DV; exchange other carbs 0.5; dietary fiber 3.3g 13% DV; sugars 1.1g; fat 18.1g 28% DV; saturated fat 4g 20% DV; cholesterol 205.7mg 69% DV; vitamin a iu 2674.8IU 54% DV; vitamin c 8.1mg 14% DV; folate 167.8mcg 42% DV; calcium 91.8mg 9% DV; iron 2.3mg 13% DV; magnesium 33mg 12% DV; potassium 593.7mg 17% DV; sodium 900.7mg 36% DV; thiamin 0.4mg 40% DV.