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LETTUCE - GREEN BEANS - Spring Salad Supreme
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Spring Salad Supreme The Chew CLINTON KELLY ingredients SPRING SALAD SUPREME | |
4-6 ounces | slab bacon, (cut into medium chunks or lardons) |
1/2 pound | New potatoes, (scrubbed clean) |
1/2 pound | green beans, (trimmed) |
1 | lemon, (juice) |
1/3 pound | mushrooms, (such as oyster or chanterelles, sliced) |
1 tablespoon | sherry vinegar |
2 teaspoons | Dijon mustard |
2 tablespoons | shallot, (minced) |
4 cups | baby greens |
2 farm fresh eggs (room temperature) | |
extra-virgin olive oil |
Kosher salt and freshly ground black pepper (to taste)
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In a large skillet, slowly cook the bacon over low heat to render the fat. Once bacon fat is mostly rendered, increase heat to medium-high and cook until crisp, about 2-3 minutes. Using a slotted spoon, remove bacon to plate. Divide the bacon fat into two pans.
Meanwhile, place the potatoes in a pot and cover with cold water by 2 inches. Place over medium-high heat and bring to a boil. Cook for 5 minutes or until tender. Drain and allow to cool. Cut in half if potatoes are larger than 1 inch in diameter.
Toss the green beans into one pan with reserved bacon fat and season with salt. Sauté for 1 minute then squeeze in the juice of 1/2 a lemon. Continue to sauté for 1 more minute then remove to a plate. Place the other pan with bacon fat on medium-high heat. Add a touch of olive oil if needed. Add the mushrooms and allow to cook for 2 minutes without disturbing. Season with salt and toss. Sauté for 8-10 minutes until crispy. Remove to a paper towel-lined plate.
In a medium bowl, whisk together the juice of half a lemon, vinegar, mustard and shallot. Slowly drizzle in olive oil, about 1/2 cup, while whisking, until dressing begins to emulsify. Season with salt and pepper and adjust vinegar and oil ratio to taste. Place the greens in a large bowl and dress with some of the vinaigrette. Toss to coat the greens and add more dressing as needed. Add the potatoes and toss to coat lightly.
Bring a medium pot of water to a boil. Remove from heat. Crack an egg into a small bowl or ramekin. Drop in one egg at a time. Allow eggs to cook for 6 minutes until softly poached. Remove eggs with a slotted spoon and blot off excess water using a paper towel or clean kitchen towel.
Plate the salad with green beans, bacon and mushrooms and top with a soft poached egg. Garnish with freshly cracked black pepper.
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