This recipe takes the classic French bistro salad and gives it an innovative twist with Chinese Five Spice-scented apples and candied bacon.
20m
PREP TIME
25m
COOK TIME
357
CALORIES
15
INGREDIENTS
This recipe takes the classic French bistro salad and gives it an innovative twist with Chinese Five Spice-scented apples and candied bacon.
20m
PREP TIME
25m
COOK TIME
357
CALORIES
15
INGREDIENTS
Ingredients 6 Servings
- Five-Spiced Candied Bacon
- 8 ounces slab bacon, sliced 1/4-inch thick (about 6 to 8 slices)
- 1/4 cup honey
- 1 teaspoon McCormick Gourmet™ Chinese Five Spice Blend
- Salad
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/2 teaspoon McCormick Gourmet™ Chinese Five Spice Blend
- 1 large Fuji apple, cored and thinly sliced
- 3 tablespoons white wine vinegar
- 2 tablespoons finely chopped shallots
- 1 tablespoon French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
8
cups
assorted
micro-greens
![substitution]( "substitution")
Substitutions available
- European mixed salad greens
- Poached Eggs
- 1 tablespoon white wine vinegar
- 6 large eggs
- McCormick Gourmet™ Chinese Five Spice Blend, for garnish
INSTRUCTIONS
- 1 For the Bacon, preheat oven to 400°F. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into glass measuring cup. Set aside. Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside
- 2 For the Salad, mix water, lemon juice and Chinese five spice in small bowl. Add apple slices; toss to coat well. Set aside. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside
- 3 For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels
- 4 To serve, divide greens among 6 plates. Top each with a poached egg. Sprinkle egg with additional Chinese five spice. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately
NUTRITION INFORMATION
(per Serving)
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