Wednesday, March 7, 2007

Salad w/warm bacon dressing

I got this from Gluten Free Girl's most excellent blog. I couldn't find frisee, so I used a mixed salad green, I think spinach would be great as well. I did hard boiled eggs instead of the poached. I prefer coddled eggs, I think I may do that next time.

Spring salad with warm bacon vinaigrette

Enough greens for two dinner size salads
Two slices of high-quality, smoked bacon
One tablespoon olive oil
One shallot, peeled and finely chopped
Four teaspoons red wine vinegar
One-half teaspoon mustard (brown or dijon)
salt and pepper (if desired)

Hard boil your eggs. Look here for my method.

Clean lettuce, and let dry.

Saute bacon in the tablespoon of olive oil until the bacon is crispy. Take the bacon out of the bacon fat and set them aside. Save the reserved bacon fat for later use.

In the same skillet, with a skim of bacon fat at the bottom, add the finely chopped shallot. Sauté the shallot pieces until they have absorbed the bacon fat and have turned translucent.

Add the four teaspoons of red wine vinegar into the pan with the shallots. Whisk the mixture to loosen the stuff at the bottom of the pan. Whisk in the mustard. Take the mixture off the heat, to ensure the mixture does not begin to reduce.

Pour four tablespoons of the reserved bacon fat into the skillet. After a few moments, whisk the mixture of shallots-vinegar-and-mustard into the heated bacon fat. Whisk vigorously until it is combined. Season with salt and pepper if desired, taste before and after you do.

Peel your eggs.

Arrange the lettuce on two plates. Add vinegrette and heat if it has been put aside awhile. Place a cut egg on top of both piles of lettuce. Add some bacon if you reserved any. Toast up some gf bread and rolls and dinner is served!

No comments:

Get email alert when there is a new post.

Enter your email address: