Bring a little French bistro charm to your kitchen with this Bistro Turkey Bacon Bowl, a colourful, satisfying meal that feels special enough for a leisurely lunch but comes together in just 35 minutes. Crisp turkey bacon, tender mixed greens, golden herbed garlic croutons and perfectly poached eggs come together in every bite, while a warm shallot, honey and vinegar dressing adds bright, savoury flavour.
Start by making the croutons with diced whole grain bread, dill and grated garlic. Baking them alongside the turkey bacon is an easy, efficient step that gives you crunchy croutons and crisp bacon with minimal cleanup. For more inspiration, explore these 5 delicious ways to cook with garlic.
The dressing is simple but elegant: soften a minced shallot in canola oil, then whisk in white wine or apple cider vinegar, honey and pepper. Canola oil’s light flavour makes it a natural choice for this delicate vinaigrette and for everyday cooking. Learn more about this versatile Canadian ingredient in Canola Oil: From Farm to Table.
To finish, gently poach the eggs until the whites are set and the yolks remain soft. When you cut into each egg, the golden yolk creates a luscious sauce for the greens. If you are looking for more egg inspiration, discover 8 tasty ways to eat eggs anytime of the day.
Divide the dressed greens among four bowls, then top with chopped turkey bacon, herbed garlic croutons, a poached egg and fresh dill. The result is fresh, savoury and beautifully balanced: a wholesome salad bowl that transports you to a sunny riverside café, no passport required.
Recipe developed by Emily Richards.
Bistro Turkey Bacon Salad
Ingredients
- 4 slices turkey bacon
- 1 Tbsp canola oil
- 1 small shallot, minced (or 2 Tbsp/25 mL) minced red onion)
- 1/4 cup white wine or apple cider vinegar, divided
- 1 tsp honey
- 1/4 tsp pepper
- 4 eggs
- 1 tub (5 oz/142 g) mixed salad greens
- fresh dill sprigs (optional)
Herbed Garlic Croutons
- 2 slices whole grain bread, diced
- canola oil cooking spray
- 1/2 tsp dillweed or 2 tsp (10 mL) chopped fresh dill
- 1 large clove garlic, grated
- pinch of pepper
Instructions
- Preheat oven to 400 °F (200 °C). Line baking sheet with parchment paper.
- Herbed Garlic Croutons: In a bowl, spray bread with cooking spray and toss with dill and garlic to coat evenly. Spread onto half of the prepared baking sheet. Lay bacon on remaining half. Bake for about 8 minutes or until golden and crisp. Let cool completely.
- Meanwhile, in a small skillet heat oil over medium low heat and cook shallot for 5 minutes or until very soft. Remove from heat and whisk in 3 tbsp (45 mL) of the vinegar, honey and pepper; set aside.
- In a saucepan filled halfway with water, bring to a simmer; add remaining vinegar. Crack egg into small bowl and lower gently into water. Repeat with 1 more egg. Poach for about 4 minutes or until desired doneness. Remove with a slotted spoon to paper towel lined plate. Repeat with remaining 2 eggs.
- Toss salad greens with shallot dressing and divide among 4 plates. Chop bacon and sprinkle over salads with croutons. Top each salad with a poached egg and sprinkle with fresh dill if using.
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