Sous Vide Egg and Bacon Salad recipes
Ingredients
- 4 eggs
- 4 ounces slab bacon, cut into lardons
- 2 tablespoons Champagne vinegar
- 1 tablespoon lemon juice
- ½ tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- kosher salt
- freshly ground black pepper
- ¼ cup olive oil
- 2 tablespoons bacon fat
- 4 cups baby mesclun
- 1 small endive, cored and thinly sliced
- 1 small radicchio, cored and thinly sliced
- 1 small watermelon radish, thinly sliced on a mandoline
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