Keto French Bistro Salad
2.2g
Net Carbs
21.3g
Protein
47.4g
Fat
1.1g
Fiber
523
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 6 cups Spring Mix Salad
- 1/2 cup Extra Virgin Olive Oil
- 2 teaspoons Dijon Mustard
- 8 medium slice (yield after cooking) Bacon
- 1 cup shredded Gruyere Cheese
- 1/2 teaspoon Black Pepper
- 1 1/2 fluid ounces Fresh Lemon Juice
- 3/4 teaspoon Salt
- 4 large Eggs (Whole)
Directions:
- For dressing, combine lemon juice, mustard, salt and pepper in a blender; slowly pour in olive oil until dressing thickens. Or mix other ingredients in a medium bowl and slowly whisk in olive oil. Set aside.
- Poach eggs in an egg poacher, sauce pot or microwave. Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. Place in ice water until ready to use.
- Stack bacon and slice into 1- by 1/2-inch pieces; sauté over medium-high heat until nicely browned and crisp, about 3 minutes. Drain and set aside.
- To assemble salads, toss frisée with dressing and divide evenly on 4 plates. Sprinkle with bacon and cheese.
- To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad and serve.
