This salad is a meal, just add a nice glass of your favorite wine. It makes salad for 6 people, one egg per person, so if its salad for 1 then make only 1 egg and reduce the greens.
For the salad:
2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic. Leave whole or cut into squares.
6 large or extra-large eggs; one egg per person
1 tablespoon vinegar (any kind)
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves; dry thyme will work just reduce the amount.
For the dressing:
2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil
1. Combine the lettuce, herbs, red pepper and croutons in a large bowl.
2. Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for 4 minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water using a slotted spoon or strainer. Set on the towel to drain.
I prefer to use a lidded sauce pan, instead of a frying pan, to cook the eggs. Follow the steps as described above but I like to create a whirlpool prior to adding the eggs. To make a whirlpool, take a spoon and stir the water in one direction til it whirls like water going down a sink. With the water still whirling, slide in the eggs. The whirlpool will force the egg to the center so the white will gather around the yolk. Learned this tip from making beer.
3. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
Yield: Serves six.
For the salad:
2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic. Leave whole or cut into squares.
6 large or extra-large eggs; one egg per person
1 tablespoon vinegar (any kind)
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves; dry thyme will work just reduce the amount.
For the dressing:
2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil
1. Combine the lettuce, herbs, red pepper and croutons in a large bowl.
2. Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for 4 minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water using a slotted spoon or strainer. Set on the towel to drain.
I prefer to use a lidded sauce pan, instead of a frying pan, to cook the eggs. Follow the steps as described above but I like to create a whirlpool prior to adding the eggs. To make a whirlpool, take a spoon and stir the water in one direction til it whirls like water going down a sink. With the water still whirling, slide in the eggs. The whirlpool will force the egg to the center so the white will gather around the yolk. Learned this tip from making beer.
3. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
Yield: Serves six.
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