the_cooking_mom (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_cooking_mom) wrote2013-03-27 01:25 pm
the_cooking_mom) wrote2013-03-27 01:25 pm
Light Salade aux Lardons
Ingredients
3 tablespoons extra-virgin olive oil, divided
8 ounces Canadian bacon, cut into 1/2-inch dice (1 3/4 cups)
2 medium heads frisée or curly-leaf endive lettuce, torn (8 cups)
1 large shallot,minced
3 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
4 large eggs
Directions
1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.
2. Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper. Pour this mixture onto the lettuce; toss to coat.
3. Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.
4. Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.
http://www.huffingtonpost.com/2011/10/27/light-salade-aux-lardons_n_1049906.html
3 tablespoons extra-virgin olive oil, divided
8 ounces Canadian bacon, cut into 1/2-inch dice (1 3/4 cups)
2 medium heads frisée or curly-leaf endive lettuce, torn (8 cups)
1 large shallot,minced
3 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
4 large eggs
Directions
1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.
2. Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper. Pour this mixture onto the lettuce; toss to coat.
3. Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.
4. Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.
http://www.huffingtonpost.com/2011/10/27/light-salade-aux-lardons_n_1049906.html