This is a great salad for brunch and is a meal or can be shared by two for an appetizer. I am highlighting the egg, which is used in Caesar salads and complements the dish. I have also added ingredients that pair well with eggs – bacon and croistini. You can also choose to poach the egg as well. The ingredient amounts will make one salad.
1 bunch of frisée, stems removed rinsed and drained
1/4 cup of bacon cooked and crumbled
1 tablespoon of olive oil
Drizzle of Brianna’s brand Caesar dressing
Fresh ground pepper
1/4 cup olive oil
1 garlic clove pressed through a garlic press or 1 cube of Dorot brand garlic
1/2 Baguette thinly sliced on a diagonal
Make croistini by mixing oil and garlic together. Brush both sides of sliced baguette with mixture and bake in preheated oven at 375 degrees for 8 to 10 minutes or until golden brown.
Heat olive oil in small skillet over medium high heat. Fry egg until done to your liking.
Plate by placing frisée onto plate in decorative fashion. Place egg over frisée and garnish with bacon, drizzle Caesar dressing over salad and add croistini.