Wednesday, September 28, 2011

Egg & Garlic Crostini with Baby Romaine Salad and Bacon Vinaigrette


Here's my final recipe for the day, yet another yummy one from A Bullseye View. This one is actually a recipe from Top Chef alum Antonia Lofaso (you know, The Hammer). I loved her on Top Chef and Top Chef All Stars and have really enjoyed her recipes so I was excited when I saw this come across.



What You’ll Need

Bacon Vinaigrette & Romaine Salad:
1 pound bacon, sliced into ¼-inch cubes
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cups extra virgin olive oil
2 cups baby romaine lettuce
1 Fuji apple – peeled, cored and thinly sliced

Parmesan Cream
2 cups heavy cream
2 cups shredded parmesan cheese

Garlic Crostini
1 demi-baguette, sliced ¼-inch thick
Salt and pepper
Extra virgin olive oil
2 cloves garlic, halved
6 eggs
1 tablespoon almonds, crushed or sliced
½ cup cherry tomatoes, quartered

What You’ll Do

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.
2. Make the vinaigrette – Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy.
3. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.
4. Make the parmesan cream – Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon.
5. Remove from heat and stir in the parmesan cheese.
6. Make the crostini – Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper.
7. Toast the bread slices and rub each slice with the garlic.
8. Cook the egg – In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.
9. Assemble – Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.

How yummy does that sound? Check out A Bullseye View to see the step by step photos and then head over to Life as We Know It to see all of the other yummy recipes from What's Cookin' Wednesday!

1 comment:

Mom of the Twinkies and Tot! said...

Thanks for sharing another yummy recipe, although I dropped the ball this week with no link-up! So sorry! Promise to be back next week...be sure to link up then!

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