We serve this rich, creamy sauce with a number of our dessert. It is also fun as a dip for apples as we move into the fall season.
Dandelion Salad with Poached Eggs
- 2 cups day-old bread, cut into 1/2 inch cubes
- 2 tbsp extra-virgin olive oil
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 1/2 tsp kosher salt
- 6 cups eater
- 1/4 cup white wine vinegar
- 4 large organic eggs
- 8 oz slab bacon, cut into 1/2 inch thick slices, then into 1 inch pieces
- Canola oil
- 1 tbsp minced shallots
- 2 tbsp sherry vinegar
- 1 tbsp whole-grain mustard
- 4 cups wild dandelion leaves
Prepare the croutons: Preheat oven to 350°F. On a large rimmed baking sheet, toss bread with olive oil, thyme, rosemary and salt; spread out in a single layer. Bake until golden brown, about 10 minutes.
Prepare the poached eggs: In a shallow saucepan, bring water and vinegar to a boil. Reduce heat to a gentle simmer, stirring water to create a bit of a whirlpool. One at a time, break eggs into a small dish, then gently slip into the simmering water. Cook until white is set and yolk is still liquid, about 3 minutes. Remove with a slotted spoon and drain well. Repeat with the remaining eggs.
Meanwhile, prepare the dressing: In a heavy skillet, sauté bacon over medium-high heat until browned and crisp, about 7 minutes. Remove with a slotted spoon to a plate lined with paper towels and set aside. Add enough canola oil to the bacon fate in the pan to equal about 1/3 cup. Add shallots, vinegar and mustard, quickly stirring to combine and scraping up any brown bits on bottom of pan. Remove from heat.
To assemble: In a large bowl, combine dandelion leaves and croutons. Add dressing and bacon pieces; toss to coat. Divide salad among 4 cool plates and top each with a poached egg.