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.