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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://twitter.com/12tomatoes
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nameSalade Paysanne
descriptionJammy eggs are EVERYTHING!
urlhttps://12tomatoes.com/salade-paysanne
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Ingredients
  • 5 oz. mixed leaf lettuce
  • 2 oz. baby arugula
  • 4 oz. thick-cut bacon, cut into lardons
  • 6 eggs, soft boiled
  • 1 zucchini, peeled into ribbons
  • 1 oz. Gruyere cheese, shaved
  • 3 tablespoons sherry vinegar
  • 1 tablespoon bacon fat
  • 1 tablespoons olive oil
  • 2 tablespoons shallot, finely diced
  • 1 tablespoons dijon mustard
  • 1 teaspoons honey
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Bring a large saucepan of water up to a boil over medium high heat. Let eggs cook in the boiling water for 6 to 6 1/2 minutes.
  2. Remove eggs to a bowl of ice water and cool for 2 minutes. Gently peel the egg shell off and cut in half. Season with salt and pepper, then set aside.
  3. In a sauté pan over medium heat, crisp up the bacon lardons and reserve 1 tablespoon of bacon fat.
  4. Whisk together vinegar, bacon fat, olive oil, shallots, dijon and honey until a vinaigrette comes together. Season with salt and pepper.
  5. Assemble the salad by dressing the leaf lettuce, arugula, and zucchini with a drizzle of vinaigrette. Plate lettuce on an oval platter and curl up dressed zucchini to plate, sprinkle on bacon, place eggs, and top with shaved gruyere.
  6. Drizzle with remaining dressing. Enjoy!
Jammy eggs are EVERYTHING!
Course: Side

This recipe was featured in the Midnight in Paris Menu at Table for 12

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Salade Paysanne

Salade Paysanne

Cuisine: French
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 5 oz. mixed leaf lettuce
  • 2 oz. baby arugula
  • 4 oz. thick-cut bacon, cut into lardons
  • 6 eggs, soft boiled
  • 1 zucchini, peeled into ribbons
  • 1 oz. Gruyere cheese, shaved
  • 3 tablespoons sherry vinegar
  • 1 tablespoon bacon fat
  • 1 tablespoons olive oil
  • 2 tablespoons shallot, finely diced
  • 1 tablespoons dijon mustard
  • 1 teaspoons honey
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. Bring a large saucepan of water up to a boil over medium high heat. Let eggs cook in the boiling water for 6 to 6 1/2 minutes.
  2. Remove eggs to a bowl of ice water and cool for 2 minutes. Gently peel the egg shell off and cut in half. Season with salt and pepper, then set aside.
  3. In a sauté pan over medium heat, crisp up the bacon lardons and reserve 1 tablespoon of bacon fat.
  4. Whisk together vinegar, bacon fat, olive oil, shallots, dijon and honey until a vinaigrette comes together. Season with salt and pepper.
  5. Assemble the salad by dressing the leaf lettuce, arugula, and zucchini with a drizzle of vinaigrette. Plate lettuce on an oval platter and curl up dressed zucchini to plate, sprinkle on bacon, place eggs, and top with shaved gruyere.
  6. Drizzle with remaining dressing. Enjoy!