Bistro Salad Recipe

Elevate your dinner with this vibrant Bistro Salad! Crisp frisée and peppery arugula are tossed in a tangy mustard vinaigrette, then topped with crispy bacon, creamy blue cheese, and a perfectly cooked quail egg. A quick and easy recipe for a sophisticated and delicious salad.

Prep Time 10 mins
Cook Time 8 mins
Calories 991.2 kcal
Protein 24g
Rating 5.0 (1 Reviews)
Bistro Salad 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bistro Salad

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How to Make Bistro Salad

  1. In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, and 1 finely minced shallot.
  2. Slowly drizzle in 4 tablespoons olive oil while whisking constantly until the vinaigrette emulsifies.
  3. Stir in 1 tablespoon chopped fresh parsley and 1 teaspoon chopped fresh thyme. Season generously with salt and freshly ground black pepper to taste.
  4. In a large bowl, gently toss 5 ounces frisée and 5 ounces arugula with the vinaigrette.
  5. Divide the salad between two plates. Top each salad with 2 slices crispy cooked bacon and 1 ounce crumbled blue cheese.
  6. Carefully place one sunny-side-up cooked quail egg on top of each salad. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

8g

Fat

100g

Carbs

2g

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