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Categories:
Salad apple cider vinegar Bread olive oil eggs vinaigrette olive oil apple cider vinegar Dijon mustard salt clove garlic
Viewed: 47 - Published at: 5 years agoIngredients
- FOR THE SALAD:
- 3 cups Frisee
- 1 teaspoon Apple Cider Vinegar
- 2 slices Rustic Sourdough Or Italian Bread
- 1 Tablespoon Olive Oil
- 2 whole Eggs
- FOR THE VINAIGRETTE:
- 2 Tablespoons Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1/2 teaspoons Agave Nectar
- Salt And Pepper, to taste
- 1 clove Garlic, Minced
Method
- Preheat oven to 400 F. Wash and drain the frisee (I used a salad spinner). Set aside in 2 serving bowls.
- Bring a small pot of water up to boil for the eggs, add a pinch of salt and the vinegar (the vinegar helps the eggs stay together when poaching).
- Cut the bread into chunks. Toss bread in a bowl with the olive oil and a dash of salt. Then spread it onto a sheet pan. Bake in a 400 F oven for about 5 minutes. Then lower oven to 250 F and continue baking (make sure to check regularly) until croutons are golden brown, about 15 minutes or so.
- Add all ingredients for the vinaigrette into a small jar, put the lid on and shake vigorously. Dress the salad with the vinaigrette then add the croutons.
- When the water is boiling, crack the eggs into it and leave them alone. After about 3-4 minutes remove eggs from the water with a slotted spoon making sure to tap off any excess water. Then place a poached egg on top of each salad.
