Bacon and Egg Salad Recipe
This is a composed salad; arrange it on a platter and supply spoons for people to use in serving themselves. Nice served with a good crusty bread.
Fry the bacon until crispy; then set on paper towel to drain.
While the bacon is frying, hard-boil the eggs. When they're done, soak them in cold water for a few minutes to make them cool enough to handle safely, then peel the eggs and chop the eggs coarsely.
Whiz in a blender all the ingredients from the Red Wine Vinegar down to and including the ground pepper. Set this dressing aside.
Wash the frisée; core it and discard the core; set leaves aside to drain (or whiz in salad spinner.)
Wash the radicchio; chop or tear it into bite-size pieces; set aside.
Reserving a handful of the frisée, arrange the rest of it on a platter. Scatter over it the chopped egg and the radicchio, then crumble over it the bacon. Garnish with the reserved frisée.
At this point, you could if you wanted cover with cling-film and put in the fridge for up to a day.
In any event, when you go to serve, drizzle the dressing that you made over it all.
For tips on how to hard-boil an egg, click on the egg ingredient above. Use American style bacon (aka streaky bacon) or pancetta slices. Easily doubled and put out on a larger platter for a crowd.