breakfast salad

jury duty lunch #4:

Bacon, Egg and Frisee salad

Today's lunch was inspired by the Baby Frisee and Lardon salad from Mike and Anne's Restaurant, in South Pasadena. One of my favorite salads there, it somehow makes me think about eating in a French bistro.

My version involved eyeballed amounts of the following:

for the salad:
small head of frisee ( I got mine at the herb lady's stand at the Pasadena Farmer's market)
tomato - chopped or sliced in half if small enough (I like using cherry red and yellow pear tomatoes)
crisp fried bacon, torn into small pieces
fried sunnyside up eggs

for the dressing: mix the following ingredients
onions or shallot, chopped small
dijon mustard
sherry vinegar
squeeze of lemon juice
olive oil
salt
pepper

I tear the frisee into bite sized pieces, and toss it with the dressing. Then I usually distribute the frisee into individual serving bowls, strew bacon and tomato on the top, and finally top each portion with a fried egg. (Today I packed the salad into a lidded container and served onto paper plates).

I find this to be a super relaxed and tasty single dish meal to throw together.