Bistro Chef's Salad

Name: Bistro Chef's Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 6-inch baguette segments, split and toasted; 227 grams thickly sliced Black Forest ham, cut into strips; 113 grams brie cheese, sliced; 1 Tbsp dijon mustard; 4 larges eggs; 79 milliliters sliced fresh basil; 1 small head frisee, torn into bite-size pieces; 4 servings Kosher salt and freshly ground pepper; 142 grams package mixed baby greens; 59 milliliters extra-virgin olive oil; 1 large tomato, cut into wedges; 2 Tbsps white wine vinegar

You can never have too many main course recipes, so give Bistro Chef's Salad a try. This recipe serves 4. One serving contains 705 calories, 34g of protein, and 31g of fat. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of frisee, basil, tomato, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Fill a wide, shallow pot with 2 inches of water.

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Water

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Pot

Add 1/2 tablespoon vinegar and bring to a gentle simmer.

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Vinegar

Meanwhile, divide the brie between the baguette pieces and sprinkle with about 1 tablespoon of the basil.

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Baguette

Basil

Brie

Whisk the mustard, the remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until smooth.

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Olive Oil

Mustard

Vinegar

Pepper

Salt

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Whisk

Bowl

One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.

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Water

Egg Yolk

Egg

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Slotted Spoon

Paper Towels

Bowl

Add the mixed greens, frisee and the remaining basil to the bowl with the dressing and toss; season with salt and pepper. Divide among plates and top with the tomato and ham. Season the eggs with salt and pepper and add to the salads.

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Salt And Pepper