Thursday, May 9, 2013

Bistro Chef's Salad

This is the perfect salad for lunch time. It isn't too time consuming and it is extremely filling. I loved every bite of this salad. I imagined I was sitting in a cafe somewhere instead of a table during my busy day, it was heaven. This salad took a big turn for me, it was different than my normal salads that I eat for lunch, romaine, tomato, bacon, cheese, chicken, and salsa. This was much more exciting with very simple ingredients, the bread toasted with brie melting on it was delicious, homemade vinaigrette, thick slices of ham, and a runny egg, amazing. This salad had it all. Simple ingredients, done right.
Yield: 4 salads
Source: Food Network Magazine, May 2013


4 oz. of Brie Cheese, sliced into 1 oz. each
2 Baguette Segments, 6 inches each, split and toasted
1/3 cup of Basil, sliced, divided
1 tablespoon of Dijon Mustard
1 1/2 tablespoon of White Wine Vinegar
Kosher Salt and Ground Black Pepper
1/4 cup of Extra-Virgin Olive Oil
4 Large Eggs
1 package of Mixed Baby Greens, 5 oz.
1 small head of Frisee, torn into bite-sized pieces
1 large Tomato, cut into wedges
1/2 pound of Black Forest Ham, thickly sliced, cut into strips

First, divide the brie onto the baguette segments and sprinkle one tablespoon of basil over all of them. Set aside.

Now, in a large bowl, whisk together the dijon mustard, vinegar, 1/2 teaspoon of salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until well combined.

Next, prepare your eggs, either poach or fry them. Set aside.

Now, toss the greens, frisee, and remaining basil in the bowl with the dressing. Season with salt and pepper. Divide the salad among four plates and top with tomato slices and ham. Season the eggs with salt and pepper and add the to the salads. Serve with the baguette pieces on the side.


Happy Cooking,
The Barbee Housewife

1 comment:

  1. This looks incredible! I can't wait to make it this summer when my basil plant is thriving.