CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
French |
February 19 |
1 |
Servings |
INGREDIENTS
4 |
T |
Olive oil |
|
|
Ten, 1-inch-thick |
|
|
slices French or |
|
|
Italian bread |
1/2 |
lb |
Salt pork, diced |
2 |
|
Shallots, sliced thin |
3 |
T |
White-wine vinegar |
1 |
T |
Chopped fresh tarragon |
|
|
leaves or 1 crumbled |
|
|
teaspoon dried |
2 |
|
Garlic cloves, minced |
2 |
t |
Distilled white vinegar |
6 |
|
Eggs |
2 |
|
Heads frisee*, French curly |
|
|
endive torn into |
|
|
pieces about 12 |
|
|
cups |
INSTRUCTIONS
available at specialty produce markets Preheat oven to 350F. Spread 3
tablespoons of oil with a brush on both sides of bread and season with
salt and pepper. Cut each slice into cubes and bake croutons on a
baking sheet in middle of oven until golden brown, about 10 minutes.
In a saucepan boil salt pork in cold water to cover for 2 minutes and
drain in a colander. Rinse salt pork under cold water and pat dry with
paper towels. Heat remaining 1 tablespoon oil in a skillet over
moderate heat and in it cook salt pork, stirring frequently, until
browned. Remove salt pork with a slotted spoon and drain on paper
towels. Pour 1/2 cup fat from skillet into a small bowl and whisk in
shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to
taste until dressing is combined well. Fill a wide skillet with 2
inches water and add distilled vinegar. Bring liquid to a rolling boil
over high heat and reduce heat to a bare simmer. Poach eggs, 3 at a
time, by breaking each one into a saucer and sliding it into the
water. As each egg goes in, push white back immediately toward yolk
with a large slotted spoon, moving egg gently, and simmer 3 minutes.
Drain eggs separately in slotted spoon, blot carefully with paper
towels, and trim ragged edges of whites. In a large bowl toss together
frisee, dressing, salt pork, and croutons. Divide salad among 6 plates
and top with poached eggs. Serves 6. Gourmet February 1994 Converted
by MC_Buster. Converted by MM_Buster v2.0l.
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