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French Bistro Salad




Source of Recipe


ATKINS


Recipe Introduction


This salad is classic French bistro fare.



List of Ingredients




Dressing:
3 tablespoons fresh lemon juice (1 large lemon)
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil


Salad:
4 large eggs
12 thick slices of bacon
6 cups frisee, cleaned and torn (about 3 heads)
1 cup Gruyere cheese, coarsely grated (about 1/3 pound)

Recipe



1. For dressing: Combine lemon juice, mustard, salt and pepper in a blender in a medium bowl. Slowly whisk in olive oil until dressing thickens and set aside.
2. Poach eggs in an egg poacher, saucepot or microwave. Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. Place in ice water until ready to use.
3. Stack bacon and slice into 1" by 1/2" pieces and sauté over medium-high heat until nicely browned and crisp, about 3 minutes. Drain and set aside.
4. To assemble salads: Toss frisee with the dressing and divide evenly on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.