This week? A sinfully delish frisée and romaine salad that's packed with protein (hi, fried egg & bacon). It's the perfect halfway detox from all the dessert you've been indulging in all December long.
1 tablespoon red wine vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
Salt and pepper
3 tablespoons extra-virgin olive oil
8 slices thick-cut bacon, cut into 1-inch pieces
4 large eggs
1 head frisée (6 ounces), cut into 1-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
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1. Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.
2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.
3. Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.
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