Pan­zanella Salad with Frico Eggs

Rachael Ray Every Day - - 30 Minute Meals -

SERVES 4

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

SALAD

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

FRICO EGGS

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.

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