• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE

Baby Arugula Salad with Bacon, Boursin, Poached Eggs, and Cider Vinaigrette

To me, a good salad is all about the greens. When we scored some amazing baby arugula at the farmer’s market this week, there was no doubt we were going to do a simple, classic salad that amplified the arugula’s natural, peppery flavor. The same salad would be delicious with other components, but I love the warmth of the egg and the way the yolk oozes into the dressing making it extra rich and delicious.


Baby Arugula Salad with Bacon, Boursin, Poached Eggs, and Cider Vinaigrette

Served 2.
Leftover Potential: All elements of this salad would keep. Use the boursin for other salads, sandwiches, etc. Same with the vinaigrette, and so on.

4 cups baby arugula
4 slices bacon, cooked, diced
1/4 cup herbed Boursin cheese, crumbled
4 eggs, poached

1/4 cup olive oil
3 Tbsp cider vinegar
2 Tbsp shallots, minced
2 tsp Dijon mustard
salt and ground pepper, to taste

cayenne pepper, to taste

1. Toss the arugula, bacon, and boursin to combine.
2. Re-warm the poached eggs in barely simmering water, if needed.
3. In a small bowl, whisk the olive oil, vinegar, shallots, and mustard together to combine. Season with salt and pepper.
4. Pour the dressing over the arugula mixture, and toss to coat. Top the salad with poached eggs. Finish with a pinch of cayenne.


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: