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.
Provided by Barb G.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 260.5, Fat 22.4, SaturatedFat 6, Cholesterol 112.3, Sodium 431.4, Carbohydrate 7.2, Fiber 3.3, Sugar 1.9, Protein 8.6
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