Recipe: Romaine Salad with Bacon and Hard-Boiled Eggs (with hot dressing)

ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS

2 large eggs
4 oz bacon (4 to 5 slices), cut crosswise into 1/2-inch-wide strips
1 large head romaine (1 1/4 lb), trimmed and cut into bite-size pieces
FOR THE DRESSING:
2 tablespoons olive oil
1/4 cup finely chopped shallot
2 tablespoons red-wine vinegar
1/4 teaspoon salt, or to taste

TO PREPARE THE EGGS AND BACON:
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 chopped eggs in a serving bowl. Set aside.

TO MAKE THE DRESSING:
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.

TO MAKE THE SALAD:
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
Adapted from source: Gourmet magazine, January 2003