Simple Lunch

Look through my past food posts and I’m sure you’ll see several salad recipes.  I love salads and think that there are about a million combinations both warm and cold.  This is a salad I’ve been eating lately.  It’s a great way to grab a few ingredients from the fridge and transform it into something inspiring.  This would also make for a great light dinner.

Warm bacon & egg salad – serves 4

1 head of romaine cleaned and torn into bite size chunks
4 eggs medium boiled – (4-5 mins)
1 tomato diced
2 carrots
4-5 radishes
few slivers of finely sliced red onion
6 strips bacon cooked and diced
2 handfuls of cubed rye or darker whole wheat bread
2 teaspoons herb de provence
olive oil

Mustard & fennel dressing

2 tablespoons red wine vinegar
1 teaspoon dried fennel seeds bashed up
1/2 teaspoon dijon mustard — or to taste
3 tablespoon olive oil
1 teaspoon minced shallot
1 teaspoon nut oil (optional)

In a bowl whisk together vinegar, mustard, oil, shallot, fennel seeds, salt & pepper to taste.   Fry cubed bread with herb de provence and a pinch of salt on medium with a thin layer of olive oil.  Cook until browned and set aside to cool.  Dived all the salad ingredients and bacon into 4 bowls making sure that they have an even amount of vegetables.  Top with egg cut in half and drizzle salads with vinaigrette.