by kirra » Sat Jul 04, 2009 3:00 am
Spinach & Bacon Salad with Caesar Dressing
Laurent Tourondel
Ingredients:
4 eggs
1 teaspoon salt
2 tablespoons white vinegar, see note below
Croutons:
1/2 loaf country bread, crusts removed (about 12 ounces)
1/2 cup finely grated Parmigiano-Reggiano cheese
1/4 cup extra-virgin olive oil
1 teaspoon paprika
1 garlic clove, minced
Fine sea salt and freshly ground black pepper to taste
Caesar Dressing:
6 salted anchovy fillets, rinsed and patted dry
2 tablespoons Dijon mustard
2 garlic cloves, peeled
2/3 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup freshly squeezed lemon juice
Salad:
1 1/2 pounds baby spinach, washed, trimmed, and well-dried
1 medium head radicchio, washed, trimmed, and well-dried
10 slices double-smoked bacon (about 1/2 pound), crumbled
1 1/2 cups (12 ounces) crumbled blue cheese, such as Point Reyes
Preparation:
Eggs:
Place the eggs in a medium saucepan with salted water to cover. Add the vinegar. Bring the water to a boil and reduce the heat to low. Cook for 4 minutes. Remove 2 of the eggs and cool them in a bowl of ice water. They will be lightly cooked. These are for the dressing.
Cook the remaining 2 eggs 8 minutes longer, or until they are hard cooked. Drain and cool to room temperature under running water. Peel the hard-cooked eggs and separate the yolks and the whites. Pass the whites and yolks separately through a sieve.
Croutons:
Preheat the oven to 350°F. Cut the bread into 1/2-inch cubes. You should have about 2 cups.
Toss the bread with the Parmigiano-Reggiano, olive oil, paprika, garlic, and salt and pepper. Spread the bread cubes in a large pan.
Bake, stirring once or twice, 10 to 15 minutes, or until golden brown. Let cool.
Caesar Dressing:
Crack the soft-cooked eggs and scoop them into a food processor or blender. Add the anchovies, mustard, and garlic. Process or blend until smooth. With the motor running, add the olive oil in a thin stream. Blend in the cheese and lemon juice. Season with salt and pepper. You should have about 2 cups dressing.
Salad:
Toss the spinach and radicchio with enough dressing to evenly coat the leaves. Divide the salad among 6 plates. Scatter the croutons and crumbled bacon on top. Sprinkle with the cheese and the sieved eggs.
Note: Adding vinegar to the water as the eggs cook helps the egg whites to set better.
[b][size=150]Spinach & Bacon Salad with Caesar Dressing[/size][/b]
Laurent Tourondel
[b]
Ingredients:[/b]
4 eggs
1 teaspoon salt
2 tablespoons white vinegar, see note below
[b]Croutons:[/b]
1/2 loaf country bread, crusts removed (about 12 ounces)
1/2 cup finely grated Parmigiano-Reggiano cheese
1/4 cup extra-virgin olive oil
1 teaspoon paprika
1 garlic clove, minced
Fine sea salt and freshly ground black pepper to taste
[b]Caesar Dressing:[/b]
6 salted anchovy fillets, rinsed and patted dry
2 tablespoons Dijon mustard
2 garlic cloves, peeled
2/3 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup freshly squeezed lemon juice
[b]Salad:[/b]
1 1/2 pounds baby spinach, washed, trimmed, and well-dried
1 medium head radicchio, washed, trimmed, and well-dried
10 slices double-smoked bacon (about 1/2 pound), crumbled
1 1/2 cups (12 ounces) crumbled blue cheese, such as Point Reyes
[b]
Preparation:[/b]
[b]Eggs:[/b]
Place the eggs in a medium saucepan with salted water to cover. Add the vinegar. Bring the water to a boil and reduce the heat to low. Cook for 4 minutes. Remove 2 of the eggs and cool them in a bowl of ice water. They will be lightly cooked. These are for the dressing.
Cook the remaining 2 eggs 8 minutes longer, or until they are hard cooked. Drain and cool to room temperature under running water. Peel the hard-cooked eggs and separate the yolks and the whites. Pass the whites and yolks separately through a sieve.
[b]Croutons:[/b]
Preheat the oven to 350°F. Cut the bread into 1/2-inch cubes. You should have about 2 cups.
Toss the bread with the Parmigiano-Reggiano, olive oil, paprika, garlic, and salt and pepper. Spread the bread cubes in a large pan.
Bake, stirring once or twice, 10 to 15 minutes, or until golden brown. Let cool.
[b]
Caesar Dressing:[/b]
Crack the soft-cooked eggs and scoop them into a food processor or blender. Add the anchovies, mustard, and garlic. Process or blend until smooth. With the motor running, add the olive oil in a thin stream. Blend in the cheese and lemon juice. Season with salt and pepper. You should have about 2 cups dressing.
[b]Salad:[/b]
Toss the spinach and radicchio with enough dressing to evenly coat the leaves. Divide the salad among 6 plates. Scatter the croutons and crumbled bacon on top. Sprinkle with the cheese and the sieved eggs.
[b]Note:[/b] Adding vinegar to the water as the eggs cook helps the egg whites to set better.