Salad with Fried Soft Poached Egg

 

Salad with Fried Soft Poached Egg

This is an updated, reenactment of a salad I did some years ago.  

Topping a salad with a soft poached egg is not new.  Breading that soft poached egg and deep frying it adds a whole other dimension to the idea.  This salad was influenced by what a few chefs were doing with the idea of breaded fried egg on top of salad. 

Often times, the egg was soft poached in a pouch of plastic wrap.  Sometimes it had an Asian influence by being marinated for a time period in soy.  Most of the time, the egg was breaded in fine bread crumbs.

I never played with the Asian influence idea even though I like it  And I chose to use Panko breadcrumbs because I really like the crunch when they are used on a fried items.  

The egg for this salad was poached in the traditional manner.  I like the shape better.  The egg was poached and then shocked in an ice water bath to stop the cooking process. 

To fry the egg, it was breaded using a traditional breading station of flour, egg wash and the panko bread crumbs.  The flour and bread crumbs were seasoned with salt and pepper.  The egg was lightly dried before breading.  Once breaded, the egg was deep fried in canola oil.

Originally, I used a mixture of lettuces in this salad.  For the updated version I changed the lettuces by using Kalera Krunch.  In fact, it was the Kalera product that made me think of the salad.  The other parts of the salad stayed basically the same.

The salad is composed of lettuce, julienne cut cucumber, sliced red onion, cherry tomatoes and fine cut lardons.  There is the equivalent of two slices of house made cold smoked bacon in this salad.  The salad is dressed with a classic Dijon red wine vinaigrette.

This salad is a play on many different flavors and textures.  The crispiness of the egg, the crunch of the lettuce, the cucumber and bacon lardons, the velvetiness of the soft egg yolk, the tartness of the vinaigrette, all combine to make an exceedingly satisfying experience.

Thank you Diversified Ceramics for the great bowl to use. 

#LifeLongLearning #LifeLongTeaching #FamilyFood

 



As always, your questions or comments are always welcome.

Until next time,

Bon Appetit Y’all

Leslie Bartosh

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