Thursday, April 14, 2011

104: Delish salad


I couldn't find the recipe online. It's from Martha Stewart Living, April 2003. This recipe is definitely not heart healthy.

Warm Spring Salad with Poached Eggs
Serves 4

4 slices (4 oz) smoked bacon
4 this slices bread, cut into 2-inch cubes (I just served it with toast instead of making the croutons)
4 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
8 ounces baby spinach
3 ounces fresh young garden peas (I used thawed frozen peas)
2 ounces feta cheese, crumbled
2 tablespoons chopped fresh chives (I used green onions)
4 large eggs

1.  Preheat oven to 375.  Cook bacon in large skillet over medium heat until crisp.  (I broiled the bacon in the oven because that's how I always cooked my bacon)   Transfer bacon to a paper towel lined plate to drain.  Set aside 1/4 cup rendered bacon fat, (if you're not making your own croutons you can skip to step 3 now, but you will need the 1/4 cup bacon fat) and leave the rest in the skillet.

2.  Make croutons:  toss bread cubes in  bacon fat remaining in skillet, coating evenly; season with salt and pepper.  Arrange cubes in a single layer on a rimmed baking sheet.  Bake until crisp, about 10 min.  Set aside.

3.  Make vinaigrette:  in a small bowl, whisk together vinegar and lemon juice, season with salt and pepper.  Whisk in reserved bacon fat until emulsified.  (or dump it all in a jar, put a lid on it, and give it to your 3-year old to "shake, shake, shake")

4.  In a large bowl, combine spinach, peas, feta, croutons, and chives.  Pour vinaigrette over spinach mixture, and toss to coast.  Divide among serving plates.

5.  Poach the eggs.

6.  To serve, arrange a poached egg and one of the bacon slices on top of each salad.  Season with salt and pepper.  Serve immediately.


Kimberly said...

It looks yummy!

Carolyn (Dragon) said...

Before I read the recipe, I thought it was spinach with a big scoop of ice cream on top.

It would be more heart healthy with turkey bacon, and Vegetarian chicken eggs. but then you'd have to use something else for the bacon fat, maybe olive oil.

Carolyn (Dragon) said...

But I have definitely decided that I don't like tofu noodles, which has nothing what so ever to do with this recipe unless you used tofu instead of eggs.