Warm Bistro Salad with Feta

This salad is anything but boring. Make this hearty, flavorful salad as a main dish and you won't need to worry about cooking any side dishes.

Ingreadient

    • 4 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon Dijon mustard
    • salt & pepper ( to taste)
    • 8 ounces baby potatoes (washed, dried, and sliced in half)
    • 3 pieces bacon
    • 3 tablespoons olive oil (divided)
    • salt & pepper (to taste)
    • 1/4 red onion (thinly sliced)
    • 4 ounces sliced mushrooms (baby Bella or similar)
    • 1 clove garlic (minced)
    • 1/2 teaspoon dried oregano
    • 1 head red leaf lettuce ((or similar), washed and chopped)
    • 2 hard-boiled eggs ( diced)
    • 1/2 cup crumbled feta cheese ((about 3 ounces))

Step by step

    1. Combine all ingredients in a jar and set aside.
    2. Preheat the oven to 425 degrees F. Place the sliced potatoes on half of a baking sheet. Toss with 1 tablespoon of olive oil and salt and pepper. Make a foil tray with sides on the other half of the baking sheet and lay the pieces of bacon inside (to contain the grease).
    3. After about 15 minutes, if the bacon has browned and cooked (no longer pink) carefully remove the foil tray (without spilling the hot grease!) and place the potatoes back in the oven until tender when pierced with a fork, another 5 or 10 minutes. Crumble the bacon when it's cool enough to handle and set aside.
    4. Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add half of the sliced red onion and cook while stirring occasionally until it begins to soften and brown, about 2 to 3 minutes.
    5. Add the mushrooms and garlic and cook until the mushrooms release their liquid and then begin to brown, 4 to 5 minutes. Stir in oregano, season with salt and pepper, and remove from heat.
    6. Arrange the chopped lettuce on a large platter. Sprinkle the ingredients over top including the potatoes, bacon, mushrooms, remaining raw onion, eggs, and feta. Season with salt and pepper. Vigorously shake dressing to emulsify, drizzle over top, and serve.

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