8 ounces thick-cut applewood-smoked bacon
8 hard-boiled eggs, chilled, peeled and sliced in an egg slicer
2 tablespoons finely chopped shallots
2 tablespoons fresh lemon juice (1/2 lemon squeezed and strained)
1 tablespoon Dijon mustard
3 ounces extra virgin olive oil
1 head organic escarole, torn into bite-size pieces
2 heads organic radicchio, torn into bite-size pieces
Kosher salt and fresh-ground pepper
Directions:
Cut bacon into 1/2-inch pieces and cook over medium heat until crispy. Set aside. Save bacon drippings for beef recipe, below.
In a stainless steel bowl, whip shallots, lemon juice and mustard until smooth. Drizzle in olive oil while whipping, until all oil is incorporated. Set aside.
To serve:
Toss greens with vinaigrette. Add kosher salt and fresh ground pepper to taste. Place lettuce on separate plates and garnish with egg slices and bacon pieces.