Warm Bread Salad Of Crispy Pancetta Parmesan And Poached Egg Recipes

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WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG



Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg image

This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.

Provided by Jan-Luvs2Cook

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 loaf ciabatta
extra virgin olive oil
1 garlic clove
sea salt
black pepper
12 slices pancetta
1 lemon, juice of
4 large eggs
rocket
1 lettuce
100 g parmesan cheese

Steps:

  • Preheat the oven to 200°C/400°F/Gas6.
  • Leave the eggs in their shells at this point (you will need to poach them later on).
  • Shave the parmesan with a vegetable peeler and put to one side.
  • Peel and slice the garlic.
  • Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
  • Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
  • Bake for 10 minutes until the bread is crisp.
  • Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
  • Mix the lemon juice with 8 tablespoons of olive oil and season.
  • Put a big pan of unsalted water on to boil.
  • In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
  • Divide between 4 plates.
  • When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
  • Simmer for 4 minutes if you like a soft egg, or to your liking.
  • Place an egg on top of each salad and add the parmesan shavings.
  • Serve straight away - Don't let the eggs get cold!

Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7

WARM WINTER BREAD SALAD



Warm Winter Bread Salad image

This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all tossed with herb vinaigrette. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

3 slices (1 inch thick) day-old Tartine Bakery's Country Bread, torn into 1-inch pieces (5 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 small Belgian endives, leaves separated
1 head radicchio, inner leaves only, torn into 1-inch pieces
1 small head red-leaf lettuce, leaves torn into 1-inch pieces
1 head frisee, inner leaves only
1/3 cup blanched hazelnuts, toasted and coarsely chopped
3 strips thick-cut bacon, cooked and crumbled
Herb Vinaigrette
Finely grated pecorino Toscano cheese, for garnish

Steps:

  • Preheat oven to 400 degrees. Tossbread with oil and a pinch of salt.Spread onto a baking sheet,and bake until golden brown andcrisp, about 15 minutes.
  • Combine endives, radicchio,lettuce, and frisee in a bowl. Addhazelnuts, bacon, and croutons.Drizzle with half the vinaigrette,and toss well to combine.Add remaining vinaigrette asdesired. Season with salt andpepper. Garnish with cheese.

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