More Fast Food My Way.
|Start by preparing the dressing. With a whisk, combine all the ingredients in a bowl large enough to hold the salad. No need to worry if the dressing ingredients separate.|
|Fill a small non-stick pot with 1.5 inches of water. Add the red wine vinegar and bring to a boil. Break the eggs one at a time into the water. Reduce the heat to medium-low or low so the water doesn't boil. After about 30 seconds, move the eggs a little with a slotted spoon so they don’t stick to the bottom and continue to cook them for about 4 minutes. They should still be runny inside. If not using the eggs immediately, remove them from the pan with a slotted spoon and transfer them to a bowl of ice water. The eggs can be prepared up to 2 hours ahead. If using immediately, rest in a slotted spoon or equivalent and drain over a paper towel-lined plate.|
|If we're tight on time and have peeled hard-boiled eggs handy, we'll sometimes substituted the poached eggs with sliced hard-boiled eggs.|
|Arrange as many bacon slices as will fit in one layer on a ridged microwave tray, cooking half at a time, if necessary. (We've found that the bacon crisps better when the slices aren't crowded.) Cover with a paper towel and microwave for 4-5 minutes, depending on how crisp you like your bacon. Cut into 1.5-inch pieces.|
|Heat about 2 tablespoons of the bacon fat in a skillet over medium-low heat. Add the croutons and cook for 6-8 minutes, turning them every minute or so until brown on all sides. Set aside.|
|Wash the salad greens, drain, and dry in a salad spinner. If the eggs are in an ice bath, lift them from the bowl with a slotted spoon and place them in a sieve. Lower them into boiling water for about 1 minute to reheat, and then lift them from the water and drain.|
|At serving time, toss the greens in the bowl with the dressing. Divide the salad among 4 plates. Arrange an egg in the center of each salad and sprinkle bacon bits and croutons over the top. Serve immediately.|
source: Jacques Pepin's More Fast Food My Way
We modified the crouton cooking instructions in this dish so that the croutons would turn out crisp, but soft on the inside.