Summer Greens with Mustardy Potatoes and Six-Minute Eggs
This recipe is thebomb.com. Only thing I altered from the original is how to cook the potatoes - Bon Appetit calls for pan cooking them for 8-10 minutes but they definitely are not done by then. We threw everything in the pan in tin foil and put it on the grill and let it cook through about 10 minutes. The original recipe can be found here. This is one of those $20 salads at a fancy French restaurant. Perfect with grilled salmon, asparagus, and a glass of Chardonnay.
INGREDIENTS
4 large eggs
2 ounces sliced or slab bacon, cut crosswise into ¼-inch strips
1 pound tiny potatoes, halved if larger than a ping pong ball
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
3 tablespoons whole grain mustard
2 tablespoon white wine vinegar
4 cups (lightly packed) summer greens (I used arugula)
1 cups mixed herb leaves (I used parsley and chives)
What to do
Carefully lower eggs into a medium saucepan of boiling water and cook 8 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
Heat your grill to medium/medium-high.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp, about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally, until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
Put potatoes in tin foil (I put in a grilling pan as well) and cook through for 10 minutes more. Let cool for a few minutes but you want them warm when you put them on the salad.
Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.
