For the vinaigrette, I usually make something very simple with equal amounts of olive oil and vinegar (like red wine vinegar); sometimes I throw in a bit of Dijon mustard.
For the croutons
¼ cup freshly grated Pecorino Romano cheese
¼ tsp. kosher salt
freshly ground black pepper
2 Tbsp. olive oil
3 cups day-old bread cubes
Mix the cheese, salt, and a few grinds of black pepper in a small bowl; set aside. Cut the bread into roughly 1-inch cubes (I made mine a little smaller).
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bread cubes, toss to coat with the oil, and arrange in a single layer. Toast the bread, tossing every minute or so, until the cubes are golden-brown on all sides, about 5 minutes total.
Remove from the heat and transfer to a large bowl. Immediately sprinkle with the cheese and pepper mixture and toss to combine. (Once cool, these will keep at room temperature in an airtight container.)
For the salad
6 large eggs
1 lb. thick-cut bacon (I had about ½ lb.)
6 cups thinly sliced kale leaves
2 cups thinly sliced radicchio (I used red cabbage)
½ cup basic vinaigrette (see note above)
croutons (see above)
Fill a small saucepan with several inches of water and bring to a boil over high heat. Reduce the heat to a rapid simmer and gently add the eggs to the water, one at a time. Cook 6 minutes for a runny yolk. (I made mine hard-boiled, or hard-baked to be more precise: 30 minutes in a 325 °F-oven.) Remove the eggs with a slotted spoon. Run the eggs under cold water and, once cool enough to handle, gently peel.
Working in batches if needed, place the bacon in a single layer in a large frying pan. Fry over medium-low heat until the bacon is crispy on one side. Flip the bacon with tongs and fry until the second side is crispy. Transfer the bacon to a paper towel-lined large plate and repeat frying if needed. Once cool enough to handle, break the bacon into 1-inch pieces.
Place the kale and radicchio in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
When ready to serve, divide the greens among 4 plates. Top with the bacon and croutons. Place 1 egg on each serving and drizzle with the vinaigrette.
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