Romaine Salad with Bacon and Hard Boiled Eggs
2 large eggs
4-5 slices bacon cut crosswise into 1/2-inch-wide strips
1 large head romaine, trimmed and cut into bite-size pieces
2 T olive oil
1/4 c finely chopped shallot
2 T red-wine vinegar
1/4 t salt, or to taste
Cover eggs with cold water by 1 inch in a small heavy saucepan
and bring to a boil, partially covered with lid. Reduce heat to
low and cook eggs, covered completely, 10 minutes. Transfer eggs
with a slotted spoon to a bowl of cold water to stop cooking and
let stand until cool enough to handle, about 2 minutes.
While eggs are simmering, cook bacon in a 10-inch heavy skillet
over moderate heat, stirring, until crisp, about 8 minutes.
Transfer bacon with a slotted spoon to paper towels to drain,
leaving rendered fat in skillet. Peel eggs and finely chop. Put
romaine and egg in a serving bowl. Add oil and shallot to fat in
skillet and cook over moderate heat, stirring, until shallot 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.
Makes 4 first-course servings.