Bistro salad
Indulge in the delightful flavors of a bistro salad, featuring a medley of vibrant vegetables, savory meats, and tangy dressings. Perfect for a light and satisfying meal.
Ingredients:
- 450g new potatoes
- 1 bunch spring asparagus
- 5 tablespoons olive oil, divided
- sea salt, black pepper
- 1 small red onion
- 2 tablespoons white vinegar, divided
- 1 large head lovely garden lettuce
- 1 tablespoon Dijon mustard
- 5 slices of thick-cut bacon
- 4 eggs, as fresh as possible
Instructions:
- Preheat the oven to 425F.
- Clean the new potatoes by scrubbing off any excess dirt. Cut them into thick slices resembling potato chips. Soak the asparagus to remove any grit, then slice thinly.
- Combine the new potatoes and asparagus with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper, ensuring they are not crowded. Place the baking sheet in the preheated oven.
- Cooking time will vary based on the thickness of the potato slices and the asparagus spears. Check them every 10 minutes. Remove from the oven when they reach your desired doneness, and set aside.
- While the vegetables are cooking, thinly slice the red onion. Place the slices in a bowl with 1 tablespoon of vinegar and cover them with cold water. Let sit for about 30 minutes to mellow the onion flavor.
- Clean and dry the lettuce leaves.
- Prepare the vinaigrette by mixing mustard, salt, pepper, vinegar, and olive oil in a bowl until emulsified. Set aside.
- Cut the bacon into small pieces.
- Heat a non-stick pan over medium heat and fry the bacon until crispy. Remove to a paper towel-lined plate. Reduce the heat to low.
- Drain and pat dry the onion slices.
- In a large bowl, toss together the lettuce, potatoes, asparagus, onion, and bacon with the mustard vinaigrette. Divide the salad among four plates.
- Reheat the pan with bacon fat over medium heat. Crack the eggs, one at a time, into the pan. Season with salt and pepper and cook for about 1 minute on each side until the whites are set but the yolks are still runny. Top each salad plate with an egg. Enjoy!
Summary:
- Calories: 1876 kcal
- Fat: 139 g
- Protein: 60 g
- Carbs: 101 g
- Potassium: 3527 mg
- Magnesium: 217 mg