Salad Lyonnaise

Salad Lyonnaise

1/2 head of frisée lettuce (bitter greens), cut into bite sized pieces
1/4 pound bacon cut in lardons size and sauteed till cooked through but not too crispy
1 tablespoon dijon mustard
1 tablespoon wine vinegar
1/4 cup reserved bacon grease
4 poached eggs
2 tablespoons white vinegar

This salad is a French classic, simple ingredients but oh so satisfying. Cut head of frisée in half and cut one half into bite sized pieces and set aside. Saute bacon till soft and not too crispy. Remove bacon bits but reserve the bacon grease in the pan to prepare the warm dressing. Add mustard and vinegar to pan of bacon grease. Whisk till well blended. Meanwhile in a separate frying pan, bring two inches of water to a simmer, adding white vinegar to keep egg whites together. Slowly slide each egg into simmering water being careful not to break the egg. Turn off heat and cover for 3 minutes to poach the eggs. The idea is to end up with a runny yolk.

Remove eggs individually to a paper towel to drain. Add bacon bits to salad greens. Heat dressing and immediately pour over greens and toss lightly. Serve on a plate and place two poached eggs on the top of the salad. I was skeptical about using a poached egg, but there was something satisfying about breaking the yolk and letting it run over the top of the salad. Gary said the eggs made the salad a joy to eat. This is the first time I have ever poached an egg and my results could stand some improvement. I might have to invest in some poaching rings for the future. Some recipes call for a few fingerling potatoes added to the plate, next time.

Dinosaur Kale Chips

 
Dinosaur Kale Chips

1 large bunch kale chopped, tough, better stems removed
1-2 scant tablespoons olive oil
salt and pepper to taste

Toss chopped kale in scant amount of olive oil and salt and pepper. On a sheet pan with a cooling rack or parchment paper, place kale in a single layer. Bake at 250 F for 30 to 40 minutes till crispy. Keeping the temperature low allows the kale to keep it's green color instead of turning brown.

Munch away at your heart's content. Healthy and low calorie too.

Fresh Dill and Spinach Pesto

Fresh Dill and Spinach Pesto

5 garlic cloves minced
1 cup (more or less)  olive oil
1 large bunch of spinach chopped medium, large stems removed
1 large bunch of fresh dill chopped medium
2 tablespoons lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon aji ammarillo ground pepper or 1/4 teaspoon cayenne pepper
1/4 cup nuts of your choice, chopped fine

Yes, fresh dill and spinach are an unlikely pair for pesto, but both are very good for your health especially when used fresh. I had both in my CSA (community shared agriculture) box for this week. Add about 1/4 cup of the olive oil and then the minced garlic to a blender. Whirl till creamy and frothy. Add lemon juice and small amounts of the spinach till blended. Alternate with the chopped dill. Add the spices and nuts and blend till smooth or leave slightly chunky if you prefer. Pesto freezes very well and there is nothing better over your favorite pasta. Try it out you might like it.

Native Red Maple Seeds

Native Red Maple Seeds