Though I love hearty entree salads, I have a hard time serving them.

A salad for dinner? It just never seems like enough.

I guess it’s the country girl in me. You know the type – when a country girl asks ‘what do you want for dinner’ she really means which slab of meat do you want. She’ll figure out the rest from there…

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I’m not much of a pancakes-for-dinner kind of girl.
In all fairness, I’m not much of a pancakes-for-breakfast kind of girl, either.


But – bacon and eggs?
I can eat bacon and eggs any time of day, any day of the week.

Especially if the bacon is the thick slab, pepper crusted variety. Yum.
Double especially if the eggs are the runny yolk, topped with coarse pepper variety. Drool.

That’s why this salad is my new favorite.
It’s perfect by itself for a light Saturday afternoon lunch. It’s great served as a first course for a Wednesday evening dinner.

Bacon & Eggs Salad

Inspired by ‘Frisee with Bacon and Poached Egg’ in Bride & Groom Cookbook
I like to keep this simple by only adding matchsticks of manchego and sliced avocado, but this salad lends itself to experimentation. Whatever you add, I highly recommend cheese!
Makes 2 entrees or 4 first course dishes
4 cups baby greens
4 slices of bacon
4 eggs
salt and pepper
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup olive oil
Preparation:
Prepare plates with baby greens (and optional toppings). In a glass measuring cup, add vinegars and oil and whisk until emulsified.
Cook bacon. When bacon is crisp, remove to a plate lined with paper towels to allow it to drain and cool. Then, chop into coarse strips. Place on top of lettuce.
While bacon is cooking, poach eggs. Bring 2-3 inches of salted water to a simmer in a large saute pan. One at a time, crack each egg into a ramekin and carefully slip it into the water. Poach each egg for about 3 minutes, depending on desired runniness. Remove from pan with a slotted spoon, blotting top and bottom with a paper towel. Trim sides if you wish and place on top of salad. Repeat with each egg.
Season salad with pepper.
Dress with dressing.

Last Year – New Orleans Gumbo and Almond Poppy Seed Muffins

This simple little salad added two new cooking methods to my repertoire.
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Is there a term for salads with mayonnaise?

You know…potato salad, macaroni salad, coleslaw, pimento cheese, egg salad, chicken salad. Is there a special name for those?

I’ve googled and wikipedia-ed (yes, it’s a verb) and I can’t for the life of me figure out what to call that particular category of salad. I’m at a loss. Without knowing the proper nomenclature, let’s just call them mayo-salads. Now that we’ve cleared that up…
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I love Greek food.

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