Among the many personalities on Food Network, Claire Robinson is one of those I am not so familiar with. I don’t know what her cooking background is, I don’t know the name of her show, I only know her from that segment of The Best Thing I Ever Ate where she drools over handmade chocolate with crème brûlée filling. I can’t get those sweet morsels out of my head. When I am able to get decent chocolate molds, I will try and make my version. Someday.
If her taste for chocolate says anything about her general standards for food, I presumed that Claire Robinson’s bacon and egg salad, on which this recipe is based, would be good. I wasn’t the one who discovered it. Speedy saw an episode of her show, was enamored with the salad and made his version. Since I strictly observe the policy of crediting the source of a recipe, statement, idea or any other form of content, I had to search the web for the recipe so I could link to it. I found it on the Food Network site and discovered the name of Clair Robinson’s show too — 5 Ingredient Fix.
What’s so special about this salad? Apart from being truly delicious, it is so beautiful too. None of that casual tossed together look that’s good for barbecues and outdoor meals. This is something perfect for entertaining. If you’re hosting a formal sit-down dinner and you want to serve a plated salad as opposed to placing a whole salad bowl on the table, this salad is a great choice for any special occasion.
- 4 rashers belly bacon cut into half-inch pieces
- 1 generous splash vinegar (Speedy used apple cider vinegar)
- 1 onion chopped
- salt to taste
- 1 small head iceberg lettuce roughly chopped
- 1 small head romaine lettuce roughly chopped
- 4 poached eggs
- grated cheese whatever variety you prefer
- toasted sesame seeds
- Cook the bacon in a hot pan until browned. Scoop out.
- In the rendered fat, cook the onion over medium-low heat just until softened.
- Pour in the vinegar and simmer for a minute.
- Turn off the heat. Cool the onion bits and oil for a few minutes.
- Add the lettuce and toss to coat the leaves with oil. Season with salt and pepper.
- Divide the vegetables among four plates. Sprinkle with bacon. Arrange a poached egg on top. Sprinkle with cheese and toasted sesame seeds. Serve warm.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.