Romaine Salad with Bacon and a Hard Boiled Egg

From http://inthekitchenwithkath.com

(Adapted from a recipe on epicurious.com, originally in the January 2003 issue of Gourmet magazine)

(Serves 2)

1 hard boiled egg, peeled and finely chopped

2 slices bacon

½ head romaine lettuce (6 – 7 ounces), washed and torn into bite-size pieces

1 tablespoon olive oil

2 tablespoons finely chopped shallot

2 tablespoons red wine vinegar

1/8 teaspoon salt, or to taste

1. Cook the bacon in a skillet over medium-low heat. Remove from the pan when done and drain on a paper towel. Leave the rendered fat in the skillet.

2. the lettuce and chopped egg in a bowl.

3. Add the chopped shallot to the pan and cook, stirring, until softened, about 2 minutes. Add the vinegar and salt; stir and cook a few seconds more.

4. Pour the hot dressing over the salad and toss well.

5. Divide the salad between 2 plates. Crumble the cooked bacon over the top and serve.