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:
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Last year I planted cucumbers in my vegetable garden for the first time. I put in three plants which produced more cucumbers than were humanly possible to eat. I thought I was playing it safe by planting two this past spring. Next year -- I'll only be putting one in my garden. I wonder if my neighbors know that it's me dropping the bags of cucumbers at their door, knocking, and running away as fast as I can! So now I'm always on the lookout for something... anything delicious to make with a cucumber. My neighbor pulled this Cucumber, Tomato, and Pineapple Salad with Asian Dressing out of her refrigerator the other night when I stopped by and gave me a sample. I loved it! Cool, refreshing, healthy, and a fantastic way to not only use up cucumbers, but also tomatoes, jalapeños, and mint from my garden. I see this as a great side dish to grilled meats and fish. Tonight I served this salad alongside baked Salmon Croquettes; a family favorite. |
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