This recipe for the classic French bistro salad combines salad greens, a softly cooked egg, and bits of bacon. It makes for an easy lunch or dinner.
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Joy Manning is a food writer and recipe developer whose work has appeared in Food & Wine and Cooking Light, among other publications. She previously served as nutrition editor at Prevention and restaurant critic at Philadelphia magazine. Tara Mataraza is also a food writer and recipe developer who has contributed to Eating Well, Serious Eats, and The Kitchn. Almost Meatless is their first cookbook together. @joymanning @taramdesmond