Every year I get a bunch of amazing cook books for my birthday and Christmas. Every year I look through the pages and drool…then put them on my shelves or pile them beside my couch with every intention to go back to them in the near future and whip up some of the amazing recipes that scatter my floor and shelves. In the end this never seems to happen, making me a cookbook hoarder rather than a woman who has cooked a ton of fantastic things. This christmas I got 6 cookbooks!! So I have decided I will do my best this year to dust off the old and open the new cookbooks I have received and cook at least two new recipes a week….I can not promise that I will follow the recipes exactly as I love making things my own but I will absolutely be putting these beautiful books to use!. This recipe is my version of one of Donna Hay’s amazing salads.
- 6 slices of bacon
- 1 cup green beans, trimmed
- 1 bunch asparagus, trimmed
- 1 handful of mixed salad greens
- 2 eggs
- 2 tbl white wine vinegar + a splash for the egg water
- 2 tbl olive oil
- minced red onion to garnish
- salt and pepper to taste
Blanch the green beans and asparagus in a pot of salted boiling water for about 1 minute or until just tender. Drain and place in a bowl of ice cubes and cold water ( to stop the cooking ) once cool drain again and set aside. Cook the bacon in the oven under broil for a few minutes. In a deep frying pan bring about 2 inches of water to a simmer. Add a splash of vinegar then using a wooden spoon create a gentle whirlpool. Crack each egg into small seperate bowls and then one at a time gently dump the eggs into the water. Cook until the eggs, minus the yolk are solid white not translucent. When the eggs are done ( about 4-5 min ) remove with a slotted spoon. To serve, divide the lettuce, beans, asparagus and bacon on two plates. Drizzle with white wine dressing. Top with egg and a sprinkle of red onion.
White wine dressing
- 2 tbl white wine vinegar
- 2 tbl olive oil
- season with salt and pepper. Whisk together.