Name: Bacon, Egg, and Swiss Salad with Warm Bacon Vinaigrette
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 8 slices bacon -; 1 garlic clove, minced -; 1 shallot, chopped -; 1 tsp. Dijon mustard -; Kosher salt -; 1/4 c. red wine vinegar -; 1/2 c. extra-virgin olive oil -; 3 romaine hearts, chopped -; 4 hard boiled eggs, quartered -; 6 slices Swiss cheese, cut into strips -; 1/4 c. Chopped chives -; Black pepper -

Bacon, Egg, and Swiss Salad with Warm Bacon Vinaigrette

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Bacon, Egg, and Swiss Salad with Warm Bacon Vinaigrette

1. 8 slices bacon -

2. 1 garlic clove, minced -

3. 1 shallot, chopped -

4. 1 tsp. Dijon mustard -

5. Kosher salt -

6. 1/4 c. red wine vinegar -

7. 1/2 c. extra-virgin olive oil -

8. 3 romaine hearts, chopped -

9. 4 hard boiled eggs, quartered -

10. 6 slices Swiss cheese, cut into strips -

11. 1/4 c. Chopped chives -

12. Black pepper -

How to cook deliciously - Bacon, Egg, and Swiss Salad with Warm Bacon Vinaigrette

1. Stage

Preheat oven to 350 degrees F. Line sheet pan with parchment paper and 7 slices bacon (don't overlap). Bake until crispy, about 20 to 25 minutes, then chop into bite-size pieces and set aside.

2. Stage

Meanwhile, in a large skillet over medium heat, cook remaining slice bacon until crisp, about 5 minutes. Add garlic and shallot and cook until softened, 2 to 3 minutes. Remove from heat; add mustard, 1/2 teaspoon salt, and red wine vinegar and whisk in olive oil. Set aside.

3. Stage

On a large platter, layer romaine, eggs, bacon, and cheese. On low heat, warm dressing; drizzle over salad.

4. Stage

Garnish with chives and season with black pepper. Serve immediately.