March 02, 2015

mixed greens with eggs and bacon


This salad just opened a door to a whole new world for me!  If you have ever read my previous post that discussed poached eggs than you would know that I can't make them.  For some reason, every time I try, not matter which means I use, or tricks I think will help, I fail.  Hi, my name is Sarah.  I can cook, bake, etc. etc. etc. but I can't poach an egg.  It's like a support group.  So... moving on.  I no longer have to resign myself to a life of eggs over easy to get that soft, runny center.  Yay!!!!  Meet mollet eggs.  Some of you will also love these... I know it!  Mollet (pronounced mole-ay), which means soft in french, refers to eggs that are cooked somewhere between soft and hard boiled so the whites are firm but the yolks remain a little soft. They are delicious, easy, and I can make them!

One of my favorite restaurants in Athens, Georgia is Etienne Brasserie, and they serve a version of this salad.  It is a cozy, little French restaurant that has outstanding food.  Their menu is often created based on local availability and what is in season, fresh from local farms and charcuteries.  After the last time we dined there I knew I could come up with something close... and here it is.

The blend of thinly sliced greens is perfect with varied texture and flavors, ranging from bitter to sweet.  In a perfect world I would have used frisée lettuce, but it can be tricky to find and with three kids I don't make a habit of grocery store hopping.  So, I ended up using red leaf lettuce, which is also soft in texture just a bit milder.  Arugula would also work well.  This salad is perfect as a side, or if you are like me on a Sunday night after a crazy, hectic day, it can eaten as a main course with a loaf of crusty French bread.

Servings 6 as a side or 3 main course
Total Time 25 minutes

  • 1/4 head red cabbage, cut into chunks 
  • 1 small head red leaf lettuce, thinly sliced 
  • 2 Belgian endives, trimmed, cored and thinly sliced
  • 1 bunch parsley, coarsely chopped (1 cup)
  • 6 ounces of bacon or veggie bacon strips
  • 6 large eggs
  • 2 teaspoons dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons grapeseed or vegetable oil
  • 2 tablespoons olive oil


1.  In a large bowl toss the cabbage, lettuce, endive, and parley.  Set aside.

2.  Cook bacon according to package directions. Drain, and coarsely chop. Set aside.

3. Bring medium saucepan of water to a boil.  Add eggs and cook 6 minutes more.  Immediately rinse eggs under cold running water.  Carefully peel eggs and set aside.

4. Meanwhile, in a small bowl, whisk together mustard, vinegar, and oils.  Season with salt and pepper, if desired, and then toss with the salad.

5.  Serve the salad topped with bacon and place 1 egg in the center and cut open.  Enjoy!!!

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