Serves 6
Brunch Salad
Ingredients
8 cups greens like frisee, escarole, or endive
1 cup thinly sliced radishes
6 large eggs
Microgreens or pea shoots
Bacon vinaigrette:
1 tablespoon extra virgin olive oil
6 slices thick bacon, cut into ¼ inch strips
1 large shallot, finely minced
1 tablespoon Dijon mustard
¼ cup red wine vinegar
Salt and pepper
Preparation
In skillet, add oil and bacon, cook until bacon is crisp. Add shallots and cook one minute. Add mustard and vinegar, remove from heat and stir to combine. Season with ½ teaspoon each salt and pepper.
Place eggs in boiling water and boil 7 minutes. Remove and plunge into ice water. Peel and halve. The yolks will be jammy! Place greens on a plate, top with radishes. Pour over bacon dressing, and arrange eggs. Sprinkle with salt and pepper, and top with microgreens.
