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Warm Bacon and Egg Salad

  • Servings: 4

From Marc Vetri, a 1999 Best New Chef, at Vetri in Philadelphia.

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KEY: Fall, Summer, Fast - Column, Easter, Mother's Day, Salads, Fast, Brunch, Lunch

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sherry vinegar
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped flat-leaf parsley
  • Salt and freshly ground pepper
  • 12 cups packed mesclun (6 ounces)
  • 1 tablespoon unsalted butter
  • 2 slices thick-cut lean bacon, cut crosswise into thin strips
  • 2 large eggs, lightly beaten

How to make this recipe

  1. In a large bowl, combine the olive oil with the vinegars, basil and parsley. Season with salt and pepper. Add the mesclun and toss well.
  2. Melt the butter in a nonstick skillet. Add the bacon; cook over moderately high heat until crisp, 2 minutes. Quickly stir in the eggs and cook until barely scrambled, about 15 seconds. Remove from the heat to prevent overcooking. Spoon over the salad, toss and serve.
Contributed By Photo © James Baigrie Published July 2001

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