Wednesday, September 30, 2009
"Salad" for dinner. No really, there was something green in it.
Usually, I think salad recipes are silly. Really, does anyone need a recipe to tell them how to make a salad? It's lettuce, dressing, and whatever other veggies and toppings you want, right? And dressing is oil and and acid of some kind, whether it's a vinegar or lemon juice. Salads are idiot proof dishes. All that being said, a salad recipe from my Sept. issue of Bon Appetit caught my eye. Perhaps it was all that bacon, goat cheese, and egg. Not much of a salad after that but rather a "salad." (PHOTO above from bonappetit.com)
Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon
from Bon Appetit, September 2009
6 servings (Actually, we ate all of this in one sitting. I guess it's six servings if you have it with something else but we didn't. Think it would be good with some grilled chicken or grilled shrimp if you like that sort of thing.)
1 head of escarole, torn into large bite-size pieces (about 8 cups)
2 bacon slices
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 cup finely chopped shallots
2 hard-boiled eggs, chopped
1 5.5 ounce log soft fresh goat cheese, coarsely crumbled
Divide escarole among six plates. (*I just dumped all of into a large mixing bowl as I later combined ingredients, dressed, and tossed in the bowl and served from there.) Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain: reserve skillet with bacon drippings. Finely chop bacon; set aside.
Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; saute until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.