Romaine Salad with Bacon and a Hard Boiled Egg

Still have Easter eggs in the refrigerator? Here’s a salad you might want to try. I found it on the epicurious website and it’s from the January 2003 issue of Gourmet magazine. I adapted it to serve 2.

Romaine Salad with Bacon and a Hard Boiled Egg

(printable recipe)

(Adapted from a recipe on epicurious.com, originally in the January 2003 issue of Gourmet magazine)

(Serves 2)

1 hard boiled egg, peeled and finely chopped

2 slices bacon

½ head romaine lettuce (6 – 7 ounces), washed and torn into bite-size pieces

1 tablespoon olive oil

2 tablespoons finely chopped shallot

2 tablespoons red wine vinegar

1/8 teaspoon salt, or to taste

Cook the bacon in a skillet over medium-low heat. Remove from the pan when done and drain on a paper towel. Leave the rendered fat in the skillet.

Put the lettuce and chopped egg in a bowl.

Add the chopped shallot to the pan and cook, stirring, until softened, about 2 minutes. Add the vinegar and salt; stir and cook a few seconds more.

Pour the hot dressing over the salad and toss well.

Divide the salad between 2 plates. Crumble the cooked bacon over the top and serve.