Le Creuset Kitchen Sessions with Gardener Jeff Ross

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Bacon and Egg Salad

Ingredients:

• ¼ lb smoky bacon (Benton’s is the best), cubed
• Mixed greens (lettuces, edible flowers, wild greens)
• Green onions, sliced on the bias
• Large farm egg (1 per portion)
• Grapeseed oil
• Flavored vinegar (good quality lemon vinegar or the juice of preserved lemons)
• Salt 
• Pepper (I like Togarashi, a Japanese red pepper)

To make:
Slowly cook bacon in a skillet until crispy and the fat is rendered. Reserve. (A bit of the warm fat can be added to the vinaigrette if desired.)

In a bowl, add the vinegar or lemon juice, salt to taste, then slowly add the grapeseed oil while whisking.

Bring a pot of water to a medium simmer (do not boil). Add a splash of vinegar to the water – this will help the egg whites hold their shape. Swirl the water with a spoon to create a whirlpool effect, and gently slip the egg into the water. Allow to simmer for 2-3 minutes, then gently remove the egg with a slotted spoon.

Dress the salad greens with the vinaigrette, then assemble on the plate. Place the egg on top of the greens, then salt and pepper to taste. Add bacon lardons.

The poached egg, when broken, will create a creamy emulsion that pairs well with the lemony vinaigrette. Cornbread cut into small squares, then baked a second time will make a wonderful crouton.

– Jeff Ross, Garden Manager