by Sarah Steimer

I went pretty traditional with this salad, but I’ve seen a lot of really cool variations that I’ll have to try at a later date (my eye is on you, Southwest-style Cobb salad).
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Posted in Main dishes, Recipes, tagged avocado, bacon, chicken, feta, food, hard-boiled egg, recipe, salad, Sarah Steimer, SoHungryBlog, spinach, tomato, vinaigrette on August 1, 2013| 3 Comments »
by Sarah Steimer
I went pretty traditional with this salad, but I’ve seen a lot of really cool variations that I’ll have to try at a later date (my eye is on you, Southwest-style Cobb salad).
Posted in Main dishes, Recipes, Side dishes, tagged bacon, dressing, food, frisée, goat cheese, hard-boiled egg, recipe, salad, Sarah Steimer, shallot, SoHungryBlog, vinaigrette on October 23, 2012| Leave a Comment »
by Sarah Steimer
Frisée, also known as curly endive, is quite bitter and often paired with other greens to cut that bitterness. The warmth and richness of both the bacon and the vinaigrette really help cut the bitterness as well. You could, of course, use other greens. The original recipe calls for escarole.
Cook the bacon until crispy and let drain on a paper towel before chopping. Do not get rid of the fat drippings in the pan.
In a small bowl, slowly add the vinegar to the oil while whisking quickly so the two emulsify properly.
Warm the pan drippings back up and add the shallots to the pan. Cook until the shallots are soft. Add the oil and vinegar mixture and warm for about 1 minute. Season lightly with salt and pepper.
Drizzle the warm dressing mixture over the greens and sprinkle with the bacon, eggs and cheese. Serve immediately.
Makes 6 servings as a side or 2-3 servings as a main dish.
Recipe adapted from: Bon Appetit
Posted in Main dishes, Recipes, tagged caramelized onion, egg salad, food, hard-boiled egg, hot sauce, mayonnaise, Meatless Monday, mustard, recipe, Sarah Steimer, SoHungryBlog, tarragon, thyme on June 11, 2012| Leave a Comment »
by Sarah Steimer
This was literally the first time I’ve ever craved egg salad. Maybe because whenever my parents made it, it was the fully mashed version. I like the full chunks of egg much better.
To caramelize the onions, heat the oil in a pan. Add the onions and cook over a low flame, stirring occassionally. It should take about 15-20 minutes for the onions to caramelize – but not burn. Add the garlic and tarragon/thyme and cook for a few more minutes, until fragrant. Set the onion mixture aside to cool.
In a small bowl, combine the mayo, mustard, hot sauce, salt and pepper, and caramelized onions. Add the cubed eggs and lightly toss to coat.
Serve on its own or as a sandwich with spinach and arugula.
Makes 2-4 servings, depending on size.
Recipe adapted from: Cook’s Hideout