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    Country Salad

    Source of Recipe

    From "See You on Sunday" by Sam Sifton

    Recipe Introduction

    "I had a version of this salad at the lunch my father took me to after I graduated from high school, at the restaurant Odeon in downtown Manhattan, and I've had it a zillion times since—there and elsewhere, most often at home. Adding a few poached eggs to the top of the salad just before serving adds warmth and a delicious slickness to the dressing once the yolks are pierced. Serve in advance of grilled meats, or serve on its own for a lighter night of eating—with baguettes to be torn open and passed around at the table."

    List of Ingredients

    ◦ ⅓ pound slab bacon, cut into lardons
    ◦ ˝ cup fresh bread crumbs
    ◦ 1 tablespoon fresh lemon juice
    ◦ 2 tablespoons red wine vinegar
    ◦ 1 clove garlic, peeled and minced
    ◦ 1 tablespoon Dijon mustard
    ◦ ˝ cup extra-virgin olive oil
    ◦ ⅓ cup good-quality blue cheese, crumbled
    ◦ Kosher salt and freshly ground black pepper
    ◦ 2 heads romaine lettuce


    Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat. Return the bacon pan to the heat and add the bread crumbs, tossing until just golden. Remove from the pan and reserve.

    Combine the lemon juice, vinegar, garlic, and mustard in a small bowl. Slowly whisk in the oil and the reserved bacon fat until the dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste with salt and pepper.

    Roughly chop the lettuce and put it into a salad bowl. Add the bread crumbs, the reserved bacon, and the remaining cheese, then the dressing. Toss to mix.

    Serve immediately.




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