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French Bistro Salad
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=== DRESSING ===
2 tablespoons fresh lemon juice
1 teaspoon mustard
3/4 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1/2 cup extra-virgin olive oil
=== SALAD ===
4 large eggs
12 slices thick-sliced bacon
6 cups frisee, curly endive or chicory; cleaned and torn
1 cup shredded Gruyere cheese
For dressing, combine lemon juice, mustard, salt and pepper in a blender.
With motor running, slowly add olive oil. Remove and set aside.
Poach eggs in an egg poacher, shallow saute pan 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.
Stack bacon and slice into 1- by 1/2-inch pieces. Place in a small
saucepan of cold water, bring to a boil and blanch for 30 seconds; remove
and drain. In a small, cold saute pan; cook bacon over medium heat until
nicely browned and crisp. Drain and set aside.
To assemble salads, toss the 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.
This recipe yields 4 servings.
Carbohydrates: 5 grams
Net Carbs: 4.5 grams
Fiber: 0.5 grams
Protein: 27 grams
Fat: 60 grams
Calories: 661
Description:
"The combination of bacon, eggs and a well-dressed salad is delicious and
filling. This salad, or a variation, is standard fare in French
bistros."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 526 Calories; 50g Fat (85.8%
calories from fat); 17g Protein; 1g Carbohydrate; trace Dietary Fiber;
219mg Cholesterol; 1077mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Philippe Feret
Yield: 4 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
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-Alan