“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
1/2 cupextra virgin olive oil
fresh ground pepper
1 (1/2 lb) packagearugula or 1 (1/2 lb) package baby greens( or a mix of both)
6cupsgreen leaf lettuce
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
“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!”