Greens & Homemade Croutons
Tips Tasty
by Anna Tourkakis
The wholegrain mustard is the mustard of choice in this recipe. It is a bit milder than other types and works better with the red wine vinegar.
Salad Greens with Homemade Croutons and Bacon
Ingredients
Serves 4
4 slices bread, whole-wheat
1 garlic clove, cut in half
3 teaspoons extra virgin olive oil, separated
2 scallions, chopped
3 slices turkey bacon, cut into short strips
1/3 cup red wine vinegar
3 teaspoons wholegrain mustard
8 oz mesculin salad mix
4 eggs, poached or soft-cooked eggs
Salt and pepper to taste
Directions
1. Rub the bread with the garlic. Brush each side of bread slices with a bit of oil. Toast the bread. Cool and cut into ½ inch crouton size bite.
2. Heat a skillet over medium heat with remaining oil. Add scallions and turkey bacon, regular pork bacon can be substituted. Cook for 2 minutes. Add the vinegar and mustard and cook for 2 minutes. Remove from heat and pour over salad leaves; toss to wilt a little. Arrange on serving platter.
3. Poach the eggs by placing 3 cups of water in a shallow pan with 1 tablespoon of vinegar and bring to a simmer. Crack each egg in a small bowl and gently slide in simmering water. Adjust the heat to keep the water at a simmer. Poach for 3 minutes or until yolk is cooked as desired. Lift out with a slotted spoon and drain on paper towels. Place on salad and sprinkle with the croutons. Serve immediately.
Note: Simmer is when liquid is just about to boil but not boiling. The water temperature is held at about 200 degrees.
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