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 â€“ bacon and croistini. You can also choose to poach the egg as well.Â The ingredient amounts will make one salad.
1 bunch of frisÃ©e, stems removed rinsed and drained
1/4 cup of bacon cooked and crumbled
1 tablespoon of olive oil
Drizzle ofÂ Briannaâ€™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 degreesÂ 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 frisÃ©e onto plate in decorative fashion. Place egg over frisÃ©e and garnish with bacon, drizzle Caesar dressing over salad and add croistini.