Lettuces with Soft Egg and Warm Apple Cider Vinaigrette
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Lettuces with Soft Egg and Warm Apple Cider Vinaigrette
Category
Salads
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 8 eggs
- 2 slices sourdough bread, ripped into 1/2 inch chunks
- 1 tablespoon Fustini's Herbs de Provence olive oil
- 1 tsp fresh thyme leaves
- 1/4 cup Fustini's Roasted Walnut oil
- 1 garlic clove, minced
- 1 shallot, minced
- 1 tablespoon dijon mustard
- 1/4 cup Fustini's Apple Cider vinegar
- 1 head radicchio, shredded
- 1 head curly endive, cut to 1-inch strips
- salt and pepper
Ingredients
Directions
- Place eggs in a pot of a simmering water and set a timer for 5 minutes. When the timer goes off, remove eggs to an ice bath to immediately stop the cooking, then peel.
- Toss the ripped bread with olive oil and thyme. Season with a little salt and pepper and lay on a parchment-lined sheet tray. Bake in a 350°, oven for about 10 minutes until the bread is slightly crispy on the outside but not hard.
- Make the vinaigrette by heating a small saucepan on the stove over low heat. Start by adding one tablespoon of the Walnut oil followed by the garlic and shallots. Sauté, until just translucent, then add the mustard and Apple Cider vinegar. Slowly add the remaining Walnut oil while constantly whisking until vinaigrette is emulsified and warm.
- To assemble, place lettuces in a large bowl with the toasted bread and drizzle vinaigrette on top. Toss to coat, and season to taste. Then, portion equal amounts onto 8 plates. Lean the egg against the lettuce and serve.