This is it. My favorite salad. And it's my version of the French Salade aux lardons, croûtons et oeuf poché. First of all, I am crazy about eggs; a poached egg or fried egg in particular, and probably eat more per day than is recommended. Lately, I've been starting my days with black beans (I cook a pot of beans that are combined with onion, jalapeños, and roasted red bell peppers) and top a bowlful of the beans with a fried egg. My last meal of the day has recently been this salad of Greens with a Poached Egg, Sourdough Croutons, and a Sherry-Bacon Vinaigrette, and I will most likely eat this salad every day -- I'm a little weird like that -- until all of the vinaigrette stored in a glass jar in my refrigerator is gone. And, what makes this so easy is, there's no frying of bacon each time I compose this salad. The bacon is cooked and added to the sherry vinaigrette -- toss mixed bitter greens with the vinaigrette, arrange on plates, scatter large cubes of sourdough that have been toasted in extra-virgin olive oil and sprinkled with kosher salt, then top with one (or two, in my case) poached eggs... Perfect!
Recipe by Charlie Trotter
• 4 oz. bacon, julienned (I use Nueske's)
• 1/2 cup olive oil
• 1/4 cup sherry wine vinegar
• 1 small shallot, finely diced
• Salt & freshly-ground black pepper
Cook the bacon until crispy. Place bacon and 1/4 cup of the rendered bacon fat in a small bowl. Whisk in the olive oil, vinegar and shallot and season to taste with salt and pepper.
To assemble salad:
Toss bitter greens with vinaigrette. Top each serving with one to two poached eggs. Garnish with croutons. Season poached eggs to taste.
TAKE a LOOK: