made by Emily
In the hot summer weather, sometimes you just need to eat salad for dinner. It's too hot to eat a big plate of hot food. But, it's also dinnertime, and we want something more substantial than just salad. So... here's a different way (other than adding chicken) to make that salad feel like a meal.
Makes 4 servings.
You'll Need:
4 large eggs
1 tsp salt
1/2 cup vinegar
8 strips of thick cut smoked applewood bacon (I got this from the deli at Freshdirect; but you can use regular bacon if that's all you can find)
5 oz pkg of Spring Mix mesclun lettuce (or whatever lettuce you like)
1 large tomato chopped or 1 1/2 cups cherry/grape tomatoes sliced in halves
1/2 English cucumber chopped in small pcs (the kind without seeds)
1/4 of a red onion, sliced very thin (or as much as you like on salad)
1/2 cup canned Garbanzo beans (chick peas; rinsed with water and drained)
1 1/2 cups of croutons (you can use store-bought or make your own with this link)
Dressing:
1/4 tsp garlic salt
1/4 tsp dry mustard
fresh ground pepper
1/2 cup olive oil
3 Tbs red wine vinegar
1 Tbs fresh lemon juice.
You'll Need:
4 large eggs
1 tsp salt
1/2 cup vinegar
8 strips of thick cut smoked applewood bacon (I got this from the deli at Freshdirect; but you can use regular bacon if that's all you can find)
5 oz pkg of Spring Mix mesclun lettuce (or whatever lettuce you like)
1 large tomato chopped or 1 1/2 cups cherry/grape tomatoes sliced in halves
1/2 English cucumber chopped in small pcs (the kind without seeds)
1/4 of a red onion, sliced very thin (or as much as you like on salad)
1/2 cup canned Garbanzo beans (chick peas; rinsed with water and drained)
1 1/2 cups of croutons (you can use store-bought or make your own with this link)
Dressing:
1/4 tsp garlic salt
1/4 tsp dry mustard
fresh ground pepper
1/2 cup olive oil
3 Tbs red wine vinegar
1 Tbs fresh lemon juice.
To Make:
Begin cooking bacon til crispy. Dry/cool on paper towels and set aside.
Meanwhile fill a large bowl with all salad ingredients: lettuce, tomatoes, cucumber, red onion, beans. In small separate bowl, whisk together the dressing ingredients and set aside.
To poach your eggs: Boil water in a small pot with 1 tsp salt and 1/2 cup vinegar added to the water. While waiting for water to boil, get a small bowl of ice-water ready in the sink. Carefully crack the eggs into a ladle or small dish, then place the ladle or dish just over the boiling water and turn the bowl so they slide into the water very carefully instead of plopping in and making a splash. Boil for 2 minutes. Immediately remove eggs from the boiling water with a plastic slotted spoon, and carefully place the eggs in the ice-water for 30 seconds to stop them from cooking. The middles will be runny but the outside will be cooked delicately. Set aside in a bowl.
When you are just about ready to eat, add croutons and dressing to the bowl of salad ingredients, and toss to coat all the veggies and croutons. You don't have to use all the dressing, you can set some aside on the table for those who want to add more to their salad. Then transfer salad to large plates for individual servings, top each plate with 2 strips of crumbled bacon, and 1 of the poached eggs. Sprinkle salad with some fresh ground pepper and serve!
