This salad makes a delicious starter or light lunch.
Ingredients
2 large egg yolks
1 tbsp Dijon mustard
1 large garlic clove
1/3 cup white wine vinegar
1/2 cup grated Parmesan cheese
1/2 cup grapeseed oil
Salt and freshly ground black pepper
3/4 cup shredded Parmesan cheese
2 tablespoons white wine vinegar
4 large organic eggs
1 head romaine lettuce, roughly chopped
1 head butter lettuce, roughly chopped
1/4 bunch fresh Italian parsley, roughly chopped (about 1/2 cup)
Directions
1. Combine the egg yolks, mustard, and garlic in a blender and blend until the garlic is minced. Blend in the vinegar then the grated Parmesan cheese. With the machine running, slowly add the oil in a thin constant stream until the dressing is nice and creamy. Season the dressing to taste with salt and pepper. Remove the dressing from the blender and reserve.
2. Preheat the oven to 400°F.
3. Place a nonstick silicon mat (such as Silpat) on a heavy large baking sheet. Evenly sprinkle the shredded Parmesan cheese over the mat, forming a thin 13x9-inch rectangle of cheese on the mat.
4. Bake for about 7 minutes or until the cheese is lacy and golden. Remove from the oven and allow to cool completely. Break the Parmesan wafer into large pieces.
5. Bring a large skillet of water to a simmer over high heat. Stir the water and add the vinegar. Crack one egg into a small bowl and then gently transfer the egg to the simmering acidulated water. Repeat with remaining eggs.
6. Allow the eggs to poach for about 3 minutes or until the whites are set but the yolks are still creamy. Using a slotted spoon, gently remove the eggs from the simmering water and set them on a paper towel to absorb the excess water.
7. Toss the romaine lettuce, butter lettuce, and parsley in a large bowl with enough dressing to coat and season the salad to taste with salt and pepper.
8. Divide the salad among 4 serving bowls. Place the Parmesan wafers over the salad and top each salad with a poached egg. Sprinkle the eggs with black pepper and serve.
Serves 4
Recipe excerpted from Relaxed Cooking with Curtis Stone by Curtis Stone. Published by Crown Publishing Group. Copyright 2009 by Curtis Stone. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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