Bistro Salad with Lemon Dressing (Print Version)
# Ingredients:
→ For the Salad
01 -
5 oz mixed greens (like frisée, arugula, baby lettuces)
02 -
4 large eggs
03 -
4 strips thick-cut bacon, cooked and crumbled
04 -
1 cup homemade or store-bought croutons
05 -
1/2 small shallot, thinly sliced
06 -
Fresh chives or tarragon (optional, for garnish)
→ For the Lemony Dijon Dressing
07 -
2 tablespoons fresh lemon juice
08 -
1 tablespoon Dijon mustard
09 -
1/2 teaspoon honey (optional)
10 -
1/4 cup olive oil
11 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a pot of water to a boil. Gently lower in the eggs and boil for 6½ minutes for soft-boiled yolks. Transfer to ice water to cool, then peel and halve.
02 -
In a small bowl or jar, whisk together lemon juice, Dijon mustard, and honey (if using). Slowly whisk in olive oil until emulsified. Season with salt and pepper.
03 -
In a large bowl, toss greens with a few tablespoons of the dressing. Add shallots, croutons, and most of the bacon. Gently toss again.
04 -
Divide among plates. Top with halved eggs, remaining bacon, and fresh herbs. Drizzle with extra dressing and crack a bit of black pepper on top.
# Notes:
01 -
Make it vegetarian by skipping the bacon and adding roasted mushrooms or crispy chickpeas.
02 -
Use a mix of hearty greens for the best texture—frisée, arugula, and romaine work well.
03 -
Want it heartier? Add warm roasted potatoes or grilled chicken.