Bistro Salad
Bistro Salad
Serves 4
A simply tasty salad from the new Dinner Cracked recipe collection.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
  1. 1 medium sized carrot
  2. 1 small parsnip
  3. 2 tablespoons olive oil
  4. salt and freshly ground black pepper
  5. ½ cup walnut pieces
  6. 5 slices streaky bacon
  7. 4 eggs
  8. ¾ cup croutons*
  9. 2-3 handfuls salad greens e.g. rocket, baby spinach
  10. 3 spring onions, sliced
  11. 3 extra virgin olive oil
  12. 1 tablespoon white wine vinegar
  1. Preheat the oven to 200°C.
  2. Cut the carrots and parsnips into 3-5cm sticks. Place the vegetables in a small baking dish, drizzle with oil, season with salt and pepper and bake for 30 minutes until golden and tender. Allow to cool a little before using.
  3. While the vegetables are cooking, lightly toast the walnuts (just until they are fragrant and starting to change colour) in small frying pan over a medium heat.
  4. Transfer the walnuts to a bowl and in the same pan cook the bacon until just crisp. When cool enough to handle, roughly chop.
  5. Heat a large pan of water until boiling and then reduce to a simmer.
  6. Toss the salad leaves, spring onions, carrot, parsnip, walnuts, bacon, and croutons in a large bowl and then divide between 4 individual bowls or plates.
  7. Mix together the oil and vinegar and season with salt and pepper. Drizzle each salad with a little dressing.
  8. Poach the eggs in the simmering water until the whites are opaque and then sit one on top of each salad. Serve immediately.
Tips and Hints
  1. *Croutons are easily made by slicing day old bakery bread into chunks, drizzle with a little oil and bake until golden and crisp. You can also use store bought readymade croutons.
  2. *If you don’t have white wine vinegar then you can use any other vinegar, or you could use lemon juice.
  3. Serves 4 for just $12.90
I Love Eggs

Posted on

February 26, 2018