The Answer To Your Mid-Week Dinner Problems

BistroSaladEmbedPhoto: Courtesy of America's Test Kitchen.
America's Test Kitchen — a real, 2,500-square-foot test kitchen just outside of Boston — is home to more than three dozen full-time cooks and product testers. Their mission? To develop the absolute best recipes by testing, then testing again (and again…) so you feel confident enough in the kitchen to cook everything from a simple, mid-week meal to an entire Sunday dinner party menu.
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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.
Bistro Salad
Ingredients
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
Instructions
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.
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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.
Want more? Take a peek at one of the team's glossies, Cook's Illustrated, or any one of their must-have cookbooks.
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