Salad with Egg and Bacon
Salads • Russian
Description
Salad with Egg and Bacon
Ingredients
- Garlic 6 cloves
- Vegetable Oil 0 qt
- Herbs 1 bunch
- Red Long Chili Peppers 3 pieces
- Semi-Smoked Sausage 0 oz
- White bread 1 slice
- Arugula 0 oz
- Olive Oil 0 fl oz
- Pistachios 0 oz
- Parmesan Cheese 0 oz
- Meyer Lemon Juice 0 fl oz
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Make spicy oil from vegetable oil. To do this, heat the oil on the stove, crush the garlic cloves with a knife against the table. Remove the oil from the heat, add the crushed garlic, chili peppers, and herbs. Let it infuse for at least 1 day. This oil can also be useful for other dishes. This portion of oil will last you a month. Store at room temperature.
Step 2
Remove the crusts from the bread, break it into pieces. Toast in a pan without oil, then drizzle with the spicy oil. Cut the bacon into thin strips in advance. Place it on top of the bread and put it in a preheated oven at 355°F for 3 minutes. Other methods can be used, but the goal is for the bread to absorb the fat and aroma of the bacon.
Step 3
Wash the arugula, and tear off the long stems. Toast the nuts.
Step 4
Remove the pan from the heat, drizzle the contents with lemon juice directly in the pan. Then transfer to a bowl. Add arugula, nuts, and extra virgin olive oil. Mix well. Serve in a deep plate.
Step 5
Poach the egg without the shell. Place it on the salad.
Step 6
Optionally, you can add balsamic vinegar.
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