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Entree: Bistro Salad




Source of Recipe


Louisa from San Francisco


List of Ingredients




1 cup mixed greens
3 tablespoons vinaigrette
¼ cup Gruyere cheese, cut into diced
¼ cup black forest ham, cut into strips
¼ cup bread, cut into small cubes and saute in butter
1 egg
2 ½ cups water
¼ cup white wine vinegar
4 slices multigrain baguette


Recipe



In a 1-quart saucepan, bring to boil water and vinegar then reduce the heat to obtain a very low simmer. Break the egg and drop it slowly into the water, cook it gently for 3 to 4 minutes to keep the yolk runny.

During this time, saute the bread until golden. Season the salad with the vinaigrette and add the ham, Gruyere and bread, mix well. Place in a salad bowl, with a slice of baguette on the top.

Drain the egg with a skimmer, let drain the water, and place gently the poached egg on the top of the baguette slice. Serve with the remaining bread slices and enjoy immediately!