Panzanella Salad with Frico Eggs
Frico is fried cheese. YUM. In this recipe, eggs cooked on top of crispy Parm sit on a toasted-bread salad. Be sure to toast the bread to bring out the nutty flavor.
BREAD AND DRESSING
8 oz. stale Italian or peasant- style bread, crusts trimmed, torn into bite- size pieces (about 4 cups) Juice of 1elmon a(bout ∕14 ucp) 3 tbsp. white balsamic vinegar
or white wine vinegar 1 shallot, grated 1 large clove garlic, grated or pasted Salt and pepper 2 overripe or ripe tomatoes, halved
About ∕12 ucp EVOO 1 tsp. sugar or honey
1∕2 red onion, thinly sliced 7 to 8 red or multicolored heirloom
tomatoes, cut into wedges 1∕2 English cucumber or 2 Persian cucumbers, halved and thinly sliced 1 cup rfesh basil, otrn or tsacked and cut into 1∕4- inch strips A ms all handful of rfesh mint, chopped
About 2 ucps rfeshly grated Parmigiano- Reggiano 4 large eggs
■ Preheat the oven to 400°. On a rimmed baking sheet, arrange the bread in an even layer. Toast, turning once, until deep golden and nutty, about 15 minutes.
■ Meanwhile, for the dressing, in a medium bowl, mix the lemon juice, vinegar, shallot, and garlic; season with salt and pepper. Let marinate for 10 to 15 minutes. Place the cut sides of the tomato halves against the coarse side of a box grater and grate into the bowl; discard the skins. Whisk in the oil and sugar; season.
■ Arrange half the bread and the onion in the bottom of a shallow bowl. Pour half the dressing on top. Top with the tomato wedges, cucumber, and herbs. Let marinate for a few minutes.
■ While the bread marinates, heat a small (6-inch) nonstick skillet over medium. Evenly scatter 1∕2 cup cheese on the bottom of the skillet. When it begins to bubble (1 to 2 minutes), crack an egg on top. Cover with a lid or foil and cook the egg until the white is set, about 2 minutes. Transfer to a plate. Repeat with the remaining cheese and eggs.
■ Top the salad with the remaining bread and dressing. Toss and season. Divide among plates. Top each with a frico egg.