4 Servings 30 min Cook
1 Head Lettuce
2 Tbsp Olive Oil
2 Extra large Egg
12 Tbsp chopped Shallots
2 Tbsp Red Wine Vinegar
1/4 Tsp Salt
4 Oz Bacon
Cut bacon into crosswise into 1/2-inch wide strips.
Trim lettuce and cut into bite-sized pieces.
Hard-boil eggs: Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid.
Reduce heat to low and cook eggs, covered completely, 10 minutes.
Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
Make salad: While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes.
Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
Peel eggs and finely chop.
Put romaine and egg in a serving bowl.
Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes.
Add vinegar and salt and boil, swirling skillet, 10 seconds.
Pour hot dressing over romaine and egg and toss to combine.
Add bacon and toss salad, then season with salt and pepper.