WEEKDAYS 1e|12c|p

Spring Salad Supreme

568 Spring Salad Supreme
A refreshing spring salad that has earned the title of supreme
skill level
Moderate
time
1-30min
servings
2
cost
$
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A refreshing spring salad that has earned the title of supreme
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ingredients
  • 4-6 ounce slab Bacon (cut into medium chunks or lardons)
  • 1/2 pound New Potatoes (scrubbed clean)
  • 1/2 pound Green Beans (trimmed)
  • 1/3 pound Mushrooms (such as oyster or chanterelles)
  • 1 Lemon (juiced)
  • 1 tablespoon Sherry Vinegar
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Minced Shallot
  • Extra-Virgin Olive Oil
  • 4 cups Baby Greens (washed and dried)
  • Salt & cracked Black Pepper
  • 2 farm fresh Eggs (room temperature)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4-6 ounce slab Bacon (cut into medium chunks or lardons)
    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.
  • 2
    1/2 pound New Potatoes (scrubbed clean)
    Meanwhile, place the new 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 a fork inserts with little resistance. Drain and allow to cool. Cut in half if Potatoes are larger than 1" in diameter.
  • 3
    1/2 pound Green Beans (trimmed)
    1/2 reserved Bacon Fat
    Salt
    1/2 Lemon; juiced
    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.
  • 4
    1/2 reserved Bacon Fat
    Olive Oil (if needed)
    1/3 pound Mushrooms (such as oyster or chanterelles)
    Salt
    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.
  • 5
    1/2 Lemon; juiced
    1 tablespoon Sherry Vinegar
    2 teaspoons Dijon Mustard
    2 tablespoons Minced Shallot
    Extra-Virgin Olive Oil
    Salt
    Pepper
    In a medium bowl, whisk together the juice of half a Lemon, Sherry, Dijon, Shallot. Slowly drizzle in Olive Oil (about 1/2 cup) while continuing to whisk until dressing begins to emulsify. Season with Salt and Pepper and adjust Vinegar and oil ratio to taste.
  • 6
    4 cups Baby Greens (washed and dried)
    prepared Dressing
    Place the Greens in a large bowl and drizzle with some of the dressing. Toss to coat the Greens and add more dressing as needed.
  • 7
    cooked Potatoes
    Add the Potatoes and toss to coat lightly.
  • 8
    2 farm fresh Eggs (room temperature)
    Bring a medium pot of water to a boil. Remove from heat, swirl water lightly in a circular motion the 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.
  • 9
    Green Beans
    cooked Bacon
    cooked Mushrooms
    poached Egg
    Cracked Black Pepper
    Plate the salad with Green Beans, Bacon and Mushrooms and top with a soft poached Egg. Garnish with Freshly Cracked Black Pepper.
  • 10
    Remaining dressing can be stored in the fridge for later use.

    Helpful Tips:
    1. Dressing should be one part acid to two parts fat.
    2. When tasting dressing, use a piece of lettuce, not your finger.

 
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