It may be obvious to my regular readers (my mom, my girlfriend) that I’m a bit of a salad guy. I love salad. And one of my favorite ways to start my day is with a breakfast salad. Here’s how it goes:
· Wash a few handfuls of fresh mixed greens. I like having some bitter greens in there, such as radicchio or frisee.
· Make a sharp, acidic vinaigrette: Mix two parts olive oil to one part vinegar. Equal parts of champagne and red wine vinegar add pleasant aromatics to the vinegar component of the dressing. Drop in a few dashes of Old Bay or Tabasco if you like – not too much, just enough to taste the spice. Whisk or shake in a jar to combine.
· Poach an egg or two: Boil water and a tablespoon or two of white vinegar in a shallow saucepan or skillet, then reduce to just below a simmer (the vinegar helps stabilize the whites). You don’t want many bubbles, or you’ll mess up the egg whites. Ease in the eggs, and cook to your liking. You can shock the eggs in cold water to arrest cooking if you like. Sometimes I want my greens to wilt a little; sometimes I don’t. I like the yolk to ooze all over the salad, balancing the acidity of the vinaigrette.
· Dress and pepper the salad. Add the egg(s). Enjoy the bliss.
Sometimes I like to drizzle a little truffle oil on the eggs – very nice!
I discussed this salad with Elizabeth Falkner at Orson a few weeks ago (great chef – great restaurant), and she digs it too. Give it a try.