Bistro Salad with Bacon, Eggs and Mushrooms

This is exactly the kind of brunch item I love.  The creaminess of the eggs, the salt of the bacon (plus the fat!), the smooth texture of the mushrooms added to the spiciness of the greens... yummmm.



Makes 6 servings
Hands on time 25 minutes
Total time 25 minutes

Ingredients

• 
  Preparation6 cups loosely packed torn curly endive
• 3 cups loosely packed arugula
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh chives
• 6 ounces slab bacon slices, thinly sliced crosswise $
• 1 shallot, minced
• 1/4 cup Champagne vinegar
• 2 teaspoons Dijon mustard
• 2/3 cup plus 2 Tbsp. extra virgin olive oil $
• Kosher salt and freshly ground pepper to taste
• 3/4 cup halved baby portobello mushrooms
• 6 medium-cooked large eggs, halved
• 12 artisan bread slices, toasted

1. 1. Combine first 4 ingredients in a large bowl; cover with a damp paper towel, and chill.
2. 2. Cook bacon in a medium skillet over medium heat 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings.
3. 3. Sauté shallot in 1 Tbsp. reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in 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 skillet clean.
4. 4. Cook mushrooms in skillet in remaining 1 Tbsp. reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
5. 5. Toss endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with remaining vinaigrette.

Southern Living
APRIL 2013