Photo: Ashley Cuoco
This one comes from one of my all time favorite cook books, from my all time favorite chef– Aussie Curtis Stone! I’ve had his book Relaxed Cooking for years. It puts you in his favorite mood… nice and comforted! This salad is, as he points out, one of those dishes that really tells your body that you are being good to it. The texture of the leaves, crispy parmesan wafers against the gooey poached egg are the perfect combo! This was an A+ lunch. Thank you Chef Stone!
- 2 large organic egg yolks
- 1 tbsp. Dijon mustard
- 1 large garlic clove
- 1/3 cup plus 2 tbsp. white wine vinegar
- 1/2 cup parmesan cheese
- 1/2 cup grapeseed oil (I used extra virgin olive oil, cold pressed)
- Salt and freshly ground pepper
- 3/4 cup shredded Parmesan cheese
- 4 large organic eggs
- 1 head romaine lettuce, coarsely chopped
- 1 head butter lettuce, coarsely chopped
- 1/4 bunch fresh flat-leaf parsley, coarsely chopped (about 1/2 cup)
- First, we make the dressing. Preheat the oven to 400 degrees. Combine the egg yolks, mustard, and garlic in a blender and blend until the garlic is minced. Blend in 1/3 cup vinegar, then the grated Parmesan cheese. With the machine running, slowly add the oil in a thin, constant stream until the dressing is nice and creamy. Season the dressing with salt and pepper to taste. Remove the dressing from the blender and reserve.
- Next comes the Parmesan wafers. Place a nonstick silicone mat or a sheet of parchment paper on a large baking sheet. Evenly sprinkle the shredded Parmesan cheese over the mat, forming a thin 13″x9″ rectangle of cheese. Bake for about 7 minutes, or until the cheese is lacy and golden. Remove from the oven and allow to cool completely. Then break the Parmesan wafer into large pieces.
- Now it’s poaching time! Bring a large skillet of water to a simmer over high heat. Stir the water and add the remaining 2 tbsp. of vinegar. Stir the water quickly to create a whirlpool effect. Crack 1 egg into a small bowl and then gently transfer into the simmering water. Repeat with the remaining three eggs. Allow the eggs to poach for about 3 minutes, or until the whites are set but the yolks are still runny. Using a slotted spoon, gently remove the eggs from the simmering water and set them on a paper towel to absorb excess water.
- Toss the romaine lettuce, butter lettuce, and parsley in a large bowl with enough dressing to coat. Season the salad with salt and pepper to taste.
- Divide the salad among 4 serving bowls. Place the parmesan wafers over the salad and top each salad with a poached egg. Sprinkle the eggs with black pepper, and serve.
Photo: Ashley Cuoco
Recipe adapted from: Stone, Curtis. Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood. New York: C. Potter /, 2009. Print.