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Mixed Leaf Salad with Parmesan Wafers and an Organic Poached Egg

posted: 06/30/10
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Mixed Leaf Salad with Parmesan Wafers and an Organic Poached Egg
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Take Home Chef, Episode 53: Britani's Menu

INGREDIENTS

FOR THE DRESSING:

  • 2 large egg yolks
  • 1 tablespoon/10 g Dijon mustard
  • 1 large garlic clove
  • 1/3 cup/85 ml white wine vinegar
  • 1/2 cup/45 g grated Parmesan cheese
  • 1/2 cup/105 ml grapeseed oil
  • Salt and freshly ground black pepper

FOR THE PARMESAN WAFERS:

  • 3/4 cup/55 g shredded Parmesan cheese
  • FOR THE SALAD:
  • 2 tablespoons/30 ml white wine vinegar
  • 4 large organic eggs
  • 1 head romaine lettuce, roughly chopped
  • 1 head butter lettuce, roughly chopped
  • 1/4 bunch fresh Italian parsley, roughly chopped (about 1/2 cup/15 g)

PREPARATION:

TO MAKE THE DRESSING:

  1. In a blender, place the egg yolks, mustard and garlic and blend until the garlic is minced. Blend in the vinegar, then the grated Parmesan cheese. With the machine running, slowly add the oil in a thin constant stream until the dressing is nice and creamy.
  2. Season the dressing to taste with salt and pepper. Remove the dressing from the blender and reserve.

TO MAKE THE PARMESAN WAFERS:

  1. Preheat the oven to 400?F/205?C. Place a nonstick silicon mat (such as Silpat) on a heavy large baking sheet. Evenly sprinkle the shredded Parmesan cheese over the mat, forming a thin 13x9-inch/33x23-cm rectangle of cheese on the mat.
  2. Bake for about 7 minutes or until the cheese is lacy and golden. Remove from the oven and allow to cool completely. Break the Parmesan wafer into large pieces.

TO POACH THE EGGS:

  1. Bring a large skillet of water to a simmer over high heat. Stir the water and add the vinegar. Crack one egg into a coffee cup or small bowl and then gently transfer the egg to the simmering acidulated water. Repeat with remaining eggs.
  2. Allow the eggs to poach for about 3 minutes or until the whites are set but the yolks are still creamy. Using a slotted spoon, gently the remove eggs from the simmering water and set them on a paper towel to absorb the excess water.

TO MAKE THE SALAD:

  1. Toss the lettuces and parsley in a large bowl with enough dressing to coat. Season the salad to taste with salt and pepper. Divide the salad among 4 serving bowls. Place the Parmesan wafers over the salad. Top each salad with a poached egg. Sprinkle the eggs with black pepper and serve.
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