Bitter Greens Salad with Bacon and Mollet Eggs
- 1/4 head red cabbage, cut into chunks (12 oz.)
- 1 small head frisee lettuce, leaves separated (8 oz.)
- 2 Belgian endives, trimmed and cored
- 1 bunch parsley, coarsely chopped (1 cup)
- 1 5.25-oz. pkg. veggie bacon strips
- 6 large eggs
- 2 tsp. Dijon mustard
- 1 Tbs. red wine vinegar
- 2 Tbs. grapeseed or vegetable oil
- 2 Tbs. olive oil
- Fit food processor with slicing blade, and shred cabbage, frisee, and endives, stopping to empty out bowl, if necessary.
- Toss with parsley in large bowl; set aside.
- Cook veggie bacon according to package directions.
- Drain, and coarsely chop.
- Set aside.
- Bring medium saucepan of water to a boil.
- Add eggs, return water to a boil, and cook 6 minutes more.
- Meanwhile, whisk together mustard and vinegar in small bowl.
- Whisk in oils, and season with salt and pepper, if desired.
- Toss greens with vinaigrette, then fold in bacon bits.
- Divide salad among six plates.
- Rinse eggs under cold water until easy to handle.
- Carefully peel eggs.
- Place 1 egg in center of each salad, and cut open.
red cabbage, frisee lettuce, belgian endives, parsley, veggie bacon, eggs, mustard, red wine vinegar, grapeseed, olive oil
Taken from www.vegetariantimes.com/recipe/bitter-greens-salad-with-bacon-and-mollet-eggs/ (may not work)