Bistro Salad

Bistro Salad

0.0 from 0 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: VegetarianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

A simply tasty salad from the new Dinner Cracked recipe collection.

Ingredients

  • 1 medium sized carrot

  • 1 small parsnip

  • 2 tablespoons olive oil

  • salt and freshly ground black pepper

  • 0.5 cup walnut pieces

  • 5 5 slices streaky bacon

  • 4 eggs

  • 0.75 cup croutons*

  • 2 (or) 3 handfuls salad greens e.g. rocket, baby spinach

  • 3 spring onions, sliced

  • 3 extra virgin olive oil

  • 1 tablespoon white wine vinegar

Directions

  • Preheat the oven to 200°C.
  • 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.
  • 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.
  • Transfer the walnuts to a bowl and in the same pan cook the bacon until just crisp. When cool enough to handle, roughly chop.
  • Heat a large pan of water until boiling and then reduce to a simmer.
  • 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.
  • Mix together the oil and vinegar and season with salt and pepper. Drizzle each salad with a little dressing.
  • Poach the eggs in the simmering water until the whites are opaque and then sit one on top of each salad. Serve immediately.

tips & Hints

  • *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.
  • *If you don’t have white wine vinegar then you can use any other vinegar, or you could use lemon juice.
  • Serves 4 for just $12.90

Share this recipe

Scroll to Top