Whether you're looking for lunch or just a starter, this French-inspired classic is sure to hit the spot.
Ingredients:
1 head escarole
4 eggs
5 oz (142 g) lean bacon
3 tbsp (45 mL) white wine vinegar
1 garlic clove, minced
3 tbsp (45 mL) olive oil
1/2 tsp (2 mL) each salt and pepper
4 eggs
5 oz (142 g) lean bacon
3 tbsp (45 mL) white wine vinegar
1 garlic clove, minced
3 tbsp (45 mL) olive oil
1/2 tsp (2 mL) each salt and pepper
Preparation:
Trim and separate lettuce into leaves; cut each crosswise into 1/2-inch (1 cm) wide strips. Place in bowl; set aside.
Pour enough water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to gently simmer.
One at a time, break eggs into small dish and gently slip into simmering water; cook for 2 to 3 minutes or until white is set and yolk is still liquid. Remove with slotted spoon and drain well.
Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 minutes or until browned. Remove from heat. Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce. Add oil and 1/4 teaspoon (1 mL) each of the salt and pepper; toss to coat.
Divide salad among 4 bowls; top each with egg. Sprinkle with remaining salt and pepper.
Pour enough water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to gently simmer.
One at a time, break eggs into small dish and gently slip into simmering water; cook for 2 to 3 minutes or until white is set and yolk is still liquid. Remove with slotted spoon and drain well.
Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 minutes or until browned. Remove from heat. Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce. Add oil and 1/4 teaspoon (1 mL) each of the salt and pepper; toss to coat.
Divide salad among 4 bowls; top each with egg. Sprinkle with remaining salt and pepper.
Servings: 4
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