Head of curly endive, rinsed and dried, then torn in bite sized pieces
1/2 bunch Italian parsley, leaves pulled from stems (Ingredients for The Salad
1/4 cup olive oil, about
2 garlic cloves
2-3 cups bread cubes from good quality bread (Ingredients for The Croutons)
2 cups water, about
2 tsp vinegar
3/4 teaspoon salt
4 eggs (Ingredients for The Magical Ingredient)
Instructions
Wisk minced shallot, mustard, vinegar and 1/2 cup olive oil together to make vinaigrette. Taste, add salt and pepper and adjust oil and vinegar. Add 1/4 cup olive oil to pan, add garlic cloves and brown lightly to perfume oil—do not burn the garlic. Add bread cubes to pan and toss bread cubes in warm oil and brown croutons well. Cook bacon until not quite crisp. Toss endive, parsley, croutons and bacon cubes in vinaigrette and pile on large plates. Heat 2 cups water with vinegar and salt in a saucepan until boiling, break eggs and add carefully to water.
When the water comes back to the boil, reduce the heat and simmer until the white is set and the yolk is runny. Remove eggs from the poaching water, drain carefully and set on top of each salad. Voila
Serve With
Dominique Piron 2007 Beaujolais Villages available at www.thewinecountry.com
Originally Submitted
6/30/2009
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You can add this Lyonnaise Salad recipe to your own private DesktopCookbook.
