Romaine Salad With Bacon And Hard-Boiled Eggs
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 large
Egg2 tbsps
Olive Oil1 cup
Shallot (finely chopped)2 tbsps
Wine Vinegar (red-)1 tsp
Salt (to taste)Directions:
1
Hard-boil eggs: Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid
2
Reduce heat to low and cook eggs, covered completely, 10 minutes
3
Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes
4
Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid
5
Reduce heat to low and cook eggs, covered completely, 10 minutes
6
Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes
7
Make salad: While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes
8
Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet
9
Peel eggs and finely chop
10
Put romaine and egg in a serving bowl
11
Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes
12
Add vinegar and salt and boil, swirling skillet, 10 seconds
13
Pour hot dressing over romaine and egg and toss to combine
14
Add bacon and toss salad, then season with salt and pepper
15
While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes
16
Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet
17
Peel eggs and finely chop
18
Put romaine and egg in a serving bowl
19
Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes
20
Add vinegar and salt and boil, swirling skillet, 10 seconds
21
Pour hot dressing over romaine and egg and toss to combine
22
Add bacon and toss salad, then season with salt and pepper