You know the latest phrase “love, love, love” well make this classic French salad and you’ll be saying it over and over and over again. There are several steps involved but make it once and you’ll see that the end result is one of the most perfect salads ever created. There is something that happens when the egg yolk breaks open and is combined with the vinaigrette, the flavor of the bacon and crispy leeks, the crunch of homemade croutons round it out for a great meal. The traditional recipe calls for a slightly bitter green called frisée. I had spinach on hand so used it instead. Using fresh eggs works best for poaching as the whites hold together better than when using older eggs. I cooked bacon slices on paper towels in the microwave and used the same pan and oil to cook the leeks then the bread for the croutons leaving less dishes to wash. Whip up the vinaigrette in a bowl that can also go into the microwave to heat up before serving and schzam, dinner’s ready.
Ingredients for 2
4 slices bacon
1/4 cup sliced leeks
1/4 cup olive oil
1/2 cup cubed hearty bread
4 cups baby spinach, frisée, micro greens or a mixture
1 Tbsp olive oil
1 Tbsp white wine vinegar
1 tsp Dijon mustard
salt and pepper to taste
Wash and dry spinach, set aside. Cook bacon in microwave on paper towels and covered with paper towels for about 45 seconds until crisp. Or cook in a skillet until crisp. Mix oil, vinegar, mustard, salt and pepper whisking until emulsified. Heat olive oil in a heavy skillet. Cook leek rings until crispy or just as they begin to turn light brown. Remove onto paper towels to drain. Add cubed bread turning to cover all sides with oil. Cook, turning to avoid burning. Remove to paper towels. Fill another skillet half way with salted water. Bring to a gentle boil. Break eggs, one at a time into a small bowl and side into water. Swirl water to keep egg white held together. Once white is cooked and yolks are still runny, remove with a slotted spoon to a paper towel to drain before placing on salad. This part takes some practice but is key to the recipe. Toss greens, bacon and leeks with dressing. Top with hot egg and croutons. Enjoy.
Homemade croutons are easy and quick to make
Poach eggs in gently boiling water