Saturday, July 17, 2010

Damn! That's tasty!

Ever seen that stuff at Denny's called "hot bacon dressing"? It's creepy shit. Don't eat it. But once upon a time, it was descended from this: Salad Lyonaise. Remember my Rule of Salad! If it ain't something you'd eat naked, don't put it in! Eat the naked ingredient, I mean. I don't care what you eat without your clothes on, really, it's none of my business.

For each serving-
1 or 2 pieces of good quality bacon. Or pancetta; I had bacon.
a tablespoon minced shallot, or other mild onion
a teaspoon of dijon mustard, either fine or whole grain.
a tablespoon of sherry vinegar.
a poached egg
a little pepper and maybe some olive oil
a handful of bitter mixed greens. I used some bag o somthin-or-other from TJ's, it's got frisee in it.

Have the greens ready in a mixing bowl. Put on a pan of water to simmer for the eggs. Don't forget to salt it a bit.

Cut the bacon up into 1/2 inch pieces and fry them until they're crispy. Bacon can be fattier than pancetta, in either case, once it's rendered out, pour off all but about a teaspoon of fat per serving, and then put the onions in to brown with the bacon. Add enough olive oil to get the onions well coated. Seriously, does it really need bacon fat as well as olive oil?! Oh yeah baby.

Keep the heat turned down low enough that the brown bits in the pan don't become black bits. When the onions are thoroughly done, put the eggs in to poach. In a little bowl, mix up the vinegar and mustard. As soon as the egg yolks have filmed over, get them off the heat and drain them a bit. Quickly throw the vinegar and mustard into the hot bacon pan. The liquid will get all the caramelization off the pan in about 10 seconds. Don't be afraid to throw in a bit more vinegar if you need to. Pour the hot dressing over the greens and toss them up, divide into servings and top each serving with a warm egg.

Everybody gets to add their own pepper, if they want it, then smash the egg into their salad. I licked my plate.

No comments:

Post a Comment