Burgundy Salad with Poached Egg
According to the original recipe this is classic salad from Burgundy, France. It can be served as a lunch dish since it includes eggs. Its quite different but we liked it and I have made it twice. These days with all the lettuce and greens from our CSA farm I continue to try recipes that turn them into meals rather than a little side salad.
Garlic Croutons
4 slices bread rubbed with olive oil on both sides. Sprinkle with garlic salt or granulated garlic (from Penzey's). Bake 10 minutes at 325 degrees. Turn the bread over and bake for another 10 minutes. Cut into squares. You could also use purchased croutons.
The original recipe called for making a mustard vinaigrette dressing with olive oil, red wine vinegar, Dijon mustard and parsley. I didn't do this. I used some balsamic vinaigrette I happened to have in the frig. You could also use a bottled dressing of your choice.
Take several slices of bacon, dice and cook until crispy. I used about 4 although the original recipe called for 7 ounces which I thought was too much. Remove the bacon. Add about 8 ounces of sliced mushrooms and saute in the bacon drippings. Add to the bacon.
Poach as many eggs as you would like to top the salad with. I made two for Arthur's salad and one for mine.
Assemble the salad as follows:
Place salad greens or lettuce on plates. Top with some finely chopped red onion. Next top the salads with mushroom bacon mixture. If the mixture has cooled off, rewarm briefly in the microwave. Next top with with the garlic croutons. Lay 1-2 poached eggs on top of the croutons and drizzle with desired dressing. Add slices of tomato to the salads and serve.
Adapted from Whats Cooking America
Garlic Croutons
4 slices bread rubbed with olive oil on both sides. Sprinkle with garlic salt or granulated garlic (from Penzey's). Bake 10 minutes at 325 degrees. Turn the bread over and bake for another 10 minutes. Cut into squares. You could also use purchased croutons.
The original recipe called for making a mustard vinaigrette dressing with olive oil, red wine vinegar, Dijon mustard and parsley. I didn't do this. I used some balsamic vinaigrette I happened to have in the frig. You could also use a bottled dressing of your choice.
Take several slices of bacon, dice and cook until crispy. I used about 4 although the original recipe called for 7 ounces which I thought was too much. Remove the bacon. Add about 8 ounces of sliced mushrooms and saute in the bacon drippings. Add to the bacon.
Poach as many eggs as you would like to top the salad with. I made two for Arthur's salad and one for mine.
Assemble the salad as follows:
Place salad greens or lettuce on plates. Top with some finely chopped red onion. Next top the salads with mushroom bacon mixture. If the mixture has cooled off, rewarm briefly in the microwave. Next top with with the garlic croutons. Lay 1-2 poached eggs on top of the croutons and drizzle with desired dressing. Add slices of tomato to the salads and serve.
Adapted from Whats Cooking America
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