Bistro Salad A La Cafe Flo

  • Prep Time: 25 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “My husband and I lived in northwest London for 9 months. There were so many restaurants and bistros within walking distance that we rarely left the area. This is a recreation of one of my favorite dishes. It was served both as an appetizer or in a larger portion as an entree. With a glass of wine and some crusty bread this was a great lunch or light dinner.”


  • 1/4 lbbacon, cut into 1/2 inch pieces
  • 2largepotatoes, peeled and cut into 1/2 inch cubes
  • 1clovegarlic, pressed
  • 3tablespoonsbalsamic vinegar
  • 1teaspoonDijon mustard
  • 1/2 cupextra virgin olive oil
  • salt
  • fresh ground pepper
  • 1 (1/2 lb) packagearugula or 1 (1/2 lb) package baby greens( or a mix of both)
  • 6cupsgreen leaf lettuce
  • 8largeeggs
  • Directions

  • Cook bacon over moderate heat until crisp, transfer to paper towels using a slotted spoon.
  • Remove 2 tbls bacon drippings for later use.
  • Cook potatoes in remaining drippings over medium heat until tender and golden, transfer to paper towels.
  • While potatoes are cooking, combine garlic, oil, vinegar,mustard, salt and pepper.
  • Fry eggs in reserved bacon drippings over low heat.
  • Combine bacon, potatoes and salad greens, add dressing and mix.
  • Divide salad between 4 serving plates and top each with 2 eggs
  • Reviews

  • “DH and I loved this salad.I used spinach as my greens and Yukon gold potatoes.I fixed the recipe exactly as listed, except I used a little extra garlic, because we love garlic. I think some tomatoes will be great in it. I will definitly fix this again.I had this in my cookbook for quite a while and fixed it in participation with Zaar Cookbook tag.Thanks Lorac!It is a keeper!”