Elevate your culinary skills and tantalize your taste buds with the art of crafting poached egg salads adorned with a delectable pancetta vinaigrette. This harmonious dish combines the velvety texture of poached eggs with the crispy, savory notes of pancetta, all bound together by a vibrant vinaigrette that dances on your palate. Embark on a culinary journey as we unveil the secrets to creating this exquisite salad, transforming your kitchen into a haven of flavor and delight.
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PANCETTA BALSAMIC VINAIGRETTE
Steps:
- Special Equipment: 1 (6 to 8-ounce) decorative jar
- Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
- When ready to use shake well to combine.
- Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.
BISTRO SALAD WITH POACHED EGGS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
- Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
- Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.
Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 205 milligrams, Sodium 970 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 21 grams
POACHED EGG AND CHICKEN SALAD WITH KOREAN GOCHUJANG VINAIGRETTE
An easy salad jazzed up with a tangy hot dressing and dribbling poached egg.
Provided by Steph Cha
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 28m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk olive oil, sesame oil, brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in a bowl. Cover vinaigrette with plastic wrap and chill.
- Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add 1 tablespoon vinegar and salt. Crack each egg into an individual bowl or cup then gently slip into the water at 10- to 15-second intervals. Cook eggs until the whites are firm and the yolks have thickened but are not hard, about 3 minutes. Remove the eggs from the water with a slotted spoon, draining water, and place one poached egg on each salad.
- Drizzle vinaigrette over salad and serve.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 13.8 g, Cholesterol 363.1 mg, Fat 54.3 g, Fiber 0.7 g, Protein 63.3 g, SaturatedFat 12.4 g, Sodium 320.1 mg, Sugar 11.1 g
WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG
This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas6.
- Leave the eggs in their shells at this point (you will need to poach them later on).
- Shave the parmesan with a vegetable peeler and put to one side.
- Peel and slice the garlic.
- Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
- Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
- Bake for 10 minutes until the bread is crisp.
- Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
- Mix the lemon juice with 8 tablespoons of olive oil and season.
- Put a big pan of unsalted water on to boil.
- In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
- Divide between 4 plates.
- When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
- Simmer for 4 minutes if you like a soft egg, or to your liking.
- Place an egg on top of each salad and add the parmesan shavings.
- Serve straight away - Don't let the eggs get cold!
Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7
WARM CHANTERELLE SALAD WITH SPECK AND POACHED EGGS
Provided by Cathy Whims
Categories Salad Egg Mushroom Pork Poach Roast High Fiber Dinner Lunch Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.
- Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.
- Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; sauté until crisp, 4 minutes. Drain on paper towels.
- Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.
- Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.
- Meanwhile, toss lettuce and mâche with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.
Tips:
- Use the freshest eggs possible. Older eggs will not poach as well and may have a sulfurous taste.
- Bring the water to a gentle simmer before adding the eggs. If the water is boiling, the eggs will overcook and become tough.
- Cook the eggs for 3-4 minutes for a soft-boiled egg, 5-6 minutes for a medium-boiled egg, and 7-8 minutes for a hard-boiled egg.
- Immediately transfer the eggs to an ice bath to stop the cooking process.
- Peel the eggs under cold running water. This will make it easier to remove the shells.
- Make the vinaigrette ahead of time so that the flavors have a chance to meld.
- Use a variety of greens for the salad. Arugula, spinach, and kale are all good choices.
- Add some crumbled pancetta or bacon for a salty, smoky flavor.
- Top the salad with a poached egg and serve immediately.
Conclusion:
Poached egg salad with pancetta vinaigrette is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. The poached eggs are tender and flavorful, and the pancetta vinaigrette adds a salty, smoky flavor. This salad is also a good source of protein and healthy fats.
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