Thursday, August 9, 2012

B.L.T. Salad with Poached Egg & Garlic Toasts



Ingredients:

2 heads butter leaf (Bibb) lettuce
2 vine-ripened tomatoes, sliced
8 slices thick smoked bacon
4 eggs
4 cups water
1¼ cups sherry vinegar
1 tablespoon stone-ground mustard
1 tablespoon parsley
1 teaspoon sage
¾ cup canola oil
¼ cup extra-virgin olive oil
1 fresh sourdough baguette
4 tablespoons butter
1 large garlic clove, cut in half
Kosher or sea salt and cracked black pepper to taste

Directions:

Preheat oven to 350ºF.

Slice eight ¼-inch-thick slices on the bias from the baguette. Save remaining baguette for other uses. Spread butter on both sides of the sliced bread and season with salt and pepper; transfer to a baking sheet and place in oven. Put bacon slices on a separate sheet pan and place on the top rack of the oven.

Bake toasts for 10-15 minutes, or until golden brown; remove from oven and, while still hot, carefully rub both sides with the garlic clove halves. Cook bacon for an additional 5-10 minutes or until mostly crisp; remove immediately from oven, transfer bacon to a paper-towel-lined plate.

While toasts and bacon are cooking, combine water and 1 cup sherry vinegar in a 1-quart pot and bring to a boil. Once boiling, reduce to a simmer and begin making your dressing.

Place mustard, ¼ cup sherry vinegar and herbs in a blender. On the lowest speed setting, drizzle the canola oil in slowly and then add the olive oil until incorporated. Taste; season with salt and pepper.

Arrange your salads on individual plates, layering the lettuce and tomato slices. Set the plates in the refrigerator until you are ready to serve the meal.

Just prior to serving, remove salads from refrigerator; arrange two toasts and two bacon slices slightly askew atop lettuce beds. The surface should be somewhat flat in order to cradle the poached eggs.

Raise the heat under the water/vinegar mixture to medium. Crack eggs one at a time into a bowl. Use a large spoon and "swirl" water in a clockwise motion; pour in eggs. Poach eggs for 3-4 minutes; salad is best when eggs are cooked no more than medium – a runny yolk compliments the bacon and toast best. However, feel free to cook your eggs longer if you prefer. When eggs are ready, remove them from the water with a slotted spoon and place one on top of each toast/bacon arrangement. Dress salad with mustard vinaigrette and serve promptly!

Recipe shared from: www.nuggetmarket.com