We are all excited that the first food share has arrived from a local CSA – a local community agriculture program. The first share of the year included beautiful red lettuce, spinach, radishes, white turnips, and bok choy.
For this salad, we chose to use what was in the cupboard to approximate a recipe from the Hamersley’s cookbook – Bistro Cooking at Home. This is a great spring meal after a hard day’s work. It makes you realize how a few simple things are all that are needed for a truly fine meal!
Make a whole red lettuce ready for a salad dressing (clean and tear the salad). Fry a couple of slices of gluten-free bacon until crispy, then drain the fat and reserve the bacon and a tablespoon of the melted fat. Toast up some regular wheat bread for the wheatavores, and a couple of slices of Glutino bread for the celiacs. Set out some butter, the bacon pieces, and a couple of glasses of Riserva Ducale Chianti, 2005.
Next, make the dressing:
Mix: 1 teaspoon gluten-free Dijon mustard
1/2 a medium shallot, chopped fine
1/2 a clove of garlic, minced
1/4 teaspoon dried thyme
1 Tablespoon red wine vinegar
1/2 a Tablespoon sherry wine vinegar (that’s 1 1/2 teaspoons)
1 Tablespoon reserved bacon fat
2 Tablespoons olive oil
Dress the lettuce, then fry 4 eggs, over easy, in the remaining bacon fat. Season them with salt and pepper. Serve the dressed salad with fried eggs, bacon pieces, toast and butter on the side, and a glass of chianti!
Make sure all your ingredients are gluten-free!