Sunday, April 20, 2014
Panzanella Salad with a Poached Egg
Happy Easter and happy end to Passover so now we can eat bread!
We have made a panzanella salad, it is traditionally a Tuscan summer salad made with day old stale bread. We have made a brunch version of this topping it with a delicious poached egg.
We hope that you had a wonderful Passover and a wonderful Easter.
Ingredients: Serves 2
1 ciabatta roll
1 small cucumber
1/4 cup kalamata olives
2 Tablespoons capers
1/2 cup arugula
1 clove garlic
1/4 olive oil
2 Tablespoons red wine vinegar
1 Tablespoon rice wine vinegar
Start by creating your mise en place; dice the tomatoes into inch cubes, peel and dice the cucumber, halve the olives, mince the garlic, and dice the roll into inch cubes.
In a bowl whisk together the olive oil, garlic, red wine vinegar, and a pinch of salt. Place in tomatoes, arugula, cucumbers, and capers and let soak for about 20 minutes so the flavors can really set.
While the flavors set, in a pan set to medium heat, toast your bread cubes for about 7-10 minutes until they just start to crisp. Once toasted toss in with the salad lightly. If you feel there is to much liquid at the bottom, you can drain some of it.
Now we are going to poach the egg! Fill a sauce pan with about 3 inches of water and the rice wine vinegar, and simmer. Make sure your eggs are very cold, crack into two bowls for immediate use. Carefully place the eggs into the water, cover the pot, remove from heat and set timer for 5 minutes. DON'T touch the pot at all, just let them hang out and cook.
Now the salad is ready to be served, divide salad on to two plates and top with a poached egg and a pinch of salt.