 Baby chicory and prosciutto salad with balsamic-poached egg
Chef George DeMarsico, Relish, Valley Table Issue 40
Ingredients
8 thin slices of your favorite prosciutto
8 ounces baby chicory or other salad green
4 ounces shaved parmesan
4 tablespoons white balsamic vinaigrette
4 organic eggs
4 tablespoons extra virgin olive oil
2 cups balsamic vinegar
4 cups water
balsamic reduction
salt and pepper to taste
Serves 4
Method
1. Toss salad greens with the white balsamic vinaigrette and season with salt and pepper.
2. Arrange 2 slices of prosciutto on each plate in a cross pattern.
3. Place 2 ounce of dressed greens in center of the overlapping prosciutto slices, and fold ends of prosciutto over the greens, enveloping them.
4. Combine balsamic vinegar and water in a shallow pot or sauce pan; bring to a gentle simmer (this is your poaching liquid).
5. Poach the eggs one at a time. DeMarsico's technique: Crack an egg into a small dish, and start to swirl the poaching liquid clockwise. Gently drop the egg into the liquid as it's swirling (this will help the egg set on itself and give a good shape). A 2-minute poach will give you a nice, runny yolk.
6. Use a slotted spoon to remove poached eggs from the pan and place one egg on each of the wrapped salads.
7. Dress plates with extra virgin oil and balsamic reduction, and top with 1 ounce shaved parmesan.
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