Ingredients
Salad
- 1 to 2 large bunches of watercress, cleaned, rough stems removed
- 3 large handfuls of baby spinach
- 1 small red onion, sliced
- 1 cup crumbled gorgonzola
- 1 orange for zest
Almond Fried Egg
- 6 soft-boiled eggs
- 1 1/2 cup almond flour
- 1/4 cup all purpose flour
- 1 cup milk
- 1/2 cup chopped parsley
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Oil to fry
Warm Bacon Vinaigrette
- 1 1/2 cup thick sliced bacon, cooked and chopped
- 1/4 cup shallot
- 1 teaspoon minced garlic
- 1/2 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1/2 cup sliced cherry tomatoes
Method
Almond Fried Egg
Heat oil to 350°F.
- Peel eggs.
- Combine all dry ingredients and mix well.
- Roll eggs in milk, then coat with dry mixture.
- Roll again in milk and gently coat a second time with the dry mixture.
- In a deep pan, gently drop the eggs into the hot oil and fry the eggs until light golden brown.
- Strain the eggs and place them on a paper towel to let excess oil drain off.
Warm Bacon Vinaigrette
- Add olive oil to coat a pan, add shallot, garlic and bacon and sauté on medium high heat for about 2-3 minutes.
- Add tomatoes and balsamic, sauté an additional 2 minutes.
- Add remaining olive oil and stir.
Salad Assembly
- Mix the greens and red onion together.
- Place about 1 1/2 handful of the mix on a plate stacked high with a dip in the center.
- Drizzle the vinaigrette on and around the greens.
- Sprinkle about 1/4 cup gorgonzola to the salad.
- Place the soft-boiled egg in the dip, in the middle of the salad.
- Lightly zest orange over each salad and serve.
At Dish Bistro and Wine Bar, chef Peter Milano likes the versatility of watercress–it can be used in everything from a garnish to a purée–and its unexpected flavor. “It complements a lot of flavors and holds its own taste-wise,” he says. Chef Milano pairs a watercress and cauliflower purée with Diver scallops and features the peppery cress in a piquant chimichurri (an Argentine sauce) to accompany grilled meats. His American take on a classic French Lyonnaise salad substitutes peppery watercress for frisée, an almond flour-crusted fried egg for the poached egg, and a warm bacon vinaigrette for the lardons. For an all-American version, he suggests substituting crumbled Maytag Blue Cheese for gorgonzola.
