Savoury Salad à la Française

Description
I modeled this salad after the kind you get in French bistros—more a meal than a salad and great for taking as a packed lunch. A little bit of blue Cheese mixed in would be divine, if you enjoy that kind of thing.



Ingredients

 * 1 large potato
 * 2 eggs
 * 6 – 8 slices bacon
 * ½ red pepper, finely chopped
 * 4 mushrooms, sliced (preferably chestnut)
 * 1 small red onion, finely chopped
 * 2 cloves garlic, minced
 * 10 cm length cucumbers, finely chopped
 * 3 – 4 tablespoons olive oil
 * 1 – 2 teaspoon mustard
 * 200 g mixed salad greens
 * 2 tablespoons chives, finely chopped
 * 2 tablespoons fresh mint, finely chopped
 * pepper, to taste

Directions

 * 1) Wash the potato, then cut it into small wedges.
 * 2) Boil the potato until just tender and let cool when done.
 * 3) At the same time, boil the eggs until hard boiled (about 10 minutes).
 * 4) Meanwhile, fry the bacon until it is as crispy as you like it.
 * 5) Once the bacon is cooked, use the fat in the pan to cook the mushrooms and onions.
 * 6) Set the mushrooms and onions aside when done.
 * 7) In a small bowl, whisk together the oil and mustard.
 * 8) Throw the cucumber into the bowl, along with about half the herbs and the garlic.
 * 9) When the eggs are cooked, peel and let cool.
 * 10) When all the ingredients have cooled, get a big bowl and put the lettuce in, along with everything else prepared to this point except the eggs.
 * 11) Use your hands to mix the salad, making sure the dressing coats everything.
 * 12) Put salad evenly into two bowls.
 * 13) Chop the eggs into four wedges each and use as a garnish.
 * 14) Sprinkle remaining herbs on top and serve with a touch of pepper, if desired.