Tweet
4 slices pancetta
5 large eggs, at room temperature
2 tablespoons sherry vinegar
1 1/2 teaspoons water
1/2 teaspoon Dijon mustard
6 tablespoons grapeseed oil
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 slices thick-cut bacon, cut into 1/4-inch matchsticks
1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
2 Hass avocados, cut into 1/2-inch wedges
4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
3 1/2 ounces dry-aged blue cheese, shaved or crumbled
Preheat the oven to 350 degrees F. Lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top. Bake for 15 minutes, or until browned. Blot dry.
Meanwhile, add the eggs to a sauce-pan of boiling water; cook for exactly 6 minutes. Transfer to an ice water bath for 10 minutes, then peel. Scoop the soft-cooked yolk out of 1 egg and transfer to a blender. Add the vinegar, water and mustard and puree. With the machine on, slowly add the two oils and blend. Season with salt and pepper.
In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp. Drain on paper towels.
In a bowl, toss the romaine with 1/2 cup of the dressing, season with salt and pepper and mound on 4 plates. Arrange the avocados, tomatoes and chicken on the plates; drizzle with 1/4 cup of the dressing. Scatter the bacon and blue cheese on top. Carefully slice off 1 end of each of the remaining eggs to expose the yolks; set the eggs in the center of the salad. Top with the pancetta and serve with the remaining dressing.
Yield: 4 servings
5 large eggs, at room temperature
2 tablespoons sherry vinegar
1 1/2 teaspoons water
1/2 teaspoon Dijon mustard
6 tablespoons grapeseed oil
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 slices thick-cut bacon, cut into 1/4-inch matchsticks
1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
2 Hass avocados, cut into 1/2-inch wedges
4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
3 1/2 ounces dry-aged blue cheese, shaved or crumbled
Preheat the oven to 350 degrees F. Lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top. Bake for 15 minutes, or until browned. Blot dry.
Meanwhile, add the eggs to a sauce-pan of boiling water; cook for exactly 6 minutes. Transfer to an ice water bath for 10 minutes, then peel. Scoop the soft-cooked yolk out of 1 egg and transfer to a blender. Add the vinegar, water and mustard and puree. With the machine on, slowly add the two oils and blend. Season with salt and pepper.
In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp. Drain on paper towels.
In a bowl, toss the romaine with 1/2 cup of the dressing, season with salt and pepper and mound on 4 plates. Arrange the avocados, tomatoes and chicken on the plates; drizzle with 1/4 cup of the dressing. Scatter the bacon and blue cheese on top. Carefully slice off 1 end of each of the remaining eggs to expose the yolks; set the eggs in the center of the salad. Top with the pancetta and serve with the remaining dressing.
Yield: 4 servings
Comment