French Bistro Salad
Sometimes it’s fun to serve something that is pretty easy to prepare, yet provides a “wow” factor. This French Bistro Salad does just that with a prosciutto bowl that holds veggies, poached egg and a very simple dressing.
Make this salad for lunch or even brunch. It’s also terrific as a starter. You could even go big and serve an Eggs Benedict in the bowl. The possibilities are endless.
French Bistro Salad
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- 4-5 slices prosciutto per bowl
- 1 poached egg per salad
- Belgian endive, trimmed and diced.
- Bibb lettuce, torn bite size
- 1/2 bunch of parsley, leaves only
- 1 leek, sliced in half lengthwise and then diced into half circles.
- 1 Cremini mushroom per salad, thinly sliced
- olive oil
- 1 clove garlic minced
- 1 shallot, small dice
- 1/4 cup white vinegar
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- salt and pepper
- Preheat oven to 350 degrees.
- On a baking sheet, invert ramekins and criss cross slices of prosciutto over the bowls. Place in oven and bake until prosciutto crisps up, 15-20 minutes.
- Remove from oven and remove prosciutto bowls from ramekins and invert and cool on a wire rack.
- Heat a sauté pan over medium heat add a drizzle of olive oil add in the leeks and mushrooms and sauté until tender. Set aside to cool.
- In a large bowl add the garlic, shallot, Dijon and vinegar. Slowly whisk in the olive oil and season with salt and pepper to taste. Add the sautéed leeks and mushrooms, then toss and set aside till ready to use.
Poach the eggs
- Fill a saucepan with about 2 inches of water and add a splash of white vinegar. Bring the water to a gentle simmer over medium low heat. You want it so that the water just starts to get large bubbles.
- Break the eggs into small bowls.
- Gently lower the eggs one at a time into the water and cook for 4 minutes. (If you want to do this in advance cook the eggs for only 3 minutes, and then gently lift the eggs out and place immediately into a bowl of ice water. To reheat bring water back to a simmer and lower the eggs into the water and continue to cook for 1 more minute.
- Toss the dressing mixture with the lettuce, watercress, and Belgian endive (all amounts depend on how many you are serving and if this is a starter or main course).
- Divide the dressed salad per plate, top with a prosciutto cup and place the poached egg inside, sprinkle egg with salt and pepper and serve.
Shaun Myrick http://www.shaunmyrick.com/
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