Romaine Salad with Bacon and Hard-Boiled Eggs

Name: Romaine Salad with Bacon and Hard-Boiled Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 large eggs; 4 ounces bacon, cut crosswise into 1/2 inch wide strips (4 to 5 slices); 1 head romaine lettuce, trimmed and cut into bite size pieces (1 1/4 pounds); 2 tablespoons olive oil; 1/4 cup finely chopped shallots or 1/4 cup green onion; 2 tablespoons red wine vinegar; 1/4 teaspoon salt, to taste

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Recipe by Barb G.

We use to get a hot salad at a Mexican Resturant in the bay area, It was soooo good. I hope you like this one.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

large eggs
4

ounces bacon, cut crosswise into 1/2 inch wide strips (4 to 5 slices)
1

head romaine lettuce, trimmed and cut into bite size pieces (1 1/4 pounds)
2

tablespoons olive oil
¹⁄₄

cup finely chopped shallots or 1/4 cup green onion
2

tablespoons red wine vinegar
¹⁄₄

teaspoon salt, to taste

DIRECTIONS

Hard-Boil EGGS: Cover eggs with cold water by 1 inchin a small heavy saucepan and bring to boil, partially cover with lid.
Reduce heat to low and cook eggs, cover completely, 10 minutes.
Transfer eggs with a slotted spoon to a bowl of cold water to stoping the cooking.
Let stand until cool enough to handle.
Cook Bacon: While eggs are simmering, Cook bacon in a heavy 10-inch skillet over moderate heat, stirring,until crisp,about 8 minutes.
Transfer bacon to paper towels to drain.
Leaving rendered fat in skillet.
Make Salad: Peel eggs and finely chop.
Put Romaine and Eggs in a serving bowl.
Add oil and shallots to fat in skillet and cook over moderate heat,stirring,until shallots is softened,about 2 minutes.
Add vinegar and salt and boil, swirling skillet,10 seconds.
Pour hot dressing over romaine and egg and toss to combine.
Add bacon and toss salad, then season with salt and pepper.
Serve HOT.