5 oz of mixed greens (arugula, field greens, watercress, frisee)
4 slices day-old artisan bread, cut into ½ inch cubes and toasted until golden.
½ lb thick slab bacon cut into ½ inch pieces
4 shallots (about ½ cup), peeled and chopped
½ cup sherry vinegar, or red wine vinegar plus 1Tbs
1/3 cup olive oil
1 Tbs fresh tarragon, chopped
1 Tbs flat leafed parsley, chopped
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Freshly ground pepper
- Place the field greens and the chopped herbs in a large bowl with croutons. Set aside.
- In a heavy skillet cook bacon over moderate heat, stirring occasionally, until well browned. Remove all but 2 Tbs of the bacon fat.
- Add the shallots to the bacon and cook until the shallots are soft.
- Add the vinegar to the pan and simmer to reduce by half. Turn off the flame and had the herbs to the dressing.
- To poach the eggs fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat the water to a gentle simmer.
- Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds.
- Reheat the dressing and remove from flame. Whisk the olive oil into the cooked bacon and vinegar and season with salt and pepper. Pour warm vinaigrette over the green and croutons. Toss well and divide among plates.
- Place 1-2 poached egg onto each salad and serve immediately.