Recipe compliments of Rick and Lynne
| Cuisine: French | Type: Salad | Serves: 2 |
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Source:
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Rick |
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Attributes:
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Comments:
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This was a favorite salad before dinner or at lunch when we lived in France. |
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Serving Suggestions:
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Ingredients:
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Mixed fresh greens 2 slices of thick bacon, unsmoked 2 or 3 slices of French loaf bread 2 eggs, poached 1 tbs. white wine vinegar 1 tbs. Dijon mustard 3-4 tbs. Extra virgin olive oil Chopped shallots or shallot salt (Penzy's) Salt and Pepper to taste |
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Instructions:
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1. Cut bread into croutons and put on baking sheet in 350°F oven for 10-12 minutes to dry them out. 2. Slice bacon into thick chunks and fry until not quite crisp. Drain on paper towel. Pour out all but about 1/2 tbs of bacon fat. Reserve fat in pan. 3. Prepare vinaigrette from vinegar, mustard and olive oil. Add shallots, tarragon or other seasonings, but very modestly. Add some salt and pepper. 4. Prepare greens on a plate and spoon 3-4 teaspoons of dressing over, to taste. 5. Poach eggs in water with white vinegar added until just done. 6. While eggs are cooking, quick fry the croutons in the remaining bacon fat to get some color and absorb the fat. 7. Put croutons and bacon on the salad greens, and place the poached egg on the center. |
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Related recipes:
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None |
2009-06-13