Bistro salad

November 10, 2014 (Last Updated: January 11, 2019)
Bistro salad recipe
Print Recipe

Bistro salad

Serves: 4
Cooking Time: 20 mins

Ingredients

  • VINEGAR AND GARLIC DRESSING
  • 60ml (¼ cup) white wine vinegar
  • 30ml (2 tbsp) extra virgin olive oil
  • 1 garlic clove, crushed
  • 5ml (1 tsp) Dijon mustard
  • sea salt and freshly ground black pepper, to taste
  • 8 slices pancetta
  • 4 large eggs
  • 1 frisée (curly endive) lettuce, leaves separated

Instructions

1

To make the dressing, place the vinegar, oil, garlic, mustard, salt and pepper in a bowl and stir to combine. Set aside.

2

Preheat the oven grill to hot.

3

Place the pancetta on a baking tray and grill until golden and crisp, about 4 – 5 minutes. Set aside and keep warm.

4

Cook the eggs in a saucepan of boiling water for 4 minutes (for soft-boiled eggs). Drain, peel and cut in half.

5

Divide the lettuce between 4 serving plates and top with the pancetta and eggs. Spoon over the dressing to serve.

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November 10, 2014 (Last Updated: January 11, 2019) By
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