Chef June Jacobs, CCP, Salad Provencal
Makes 4 servings
1 tablespoon imported Dijon mustard
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
2 large eggs (room temperature)
3 tablespoons extra-virgin olive oil
2 cups bread cubes cut into 1/2-inch cubes
8 cups mixed salad greens, rinsed and torn into pieces
2 ripe tomatoes, cored and diced (or choose sweet grape tomatoes)
2 fat garlic cloves, finely chopped
Place the mustard in a small bowl. Whisk in the vinegar and salt to taste. Mix well. Slowly pour in the extra virgin olive oil, and whisk until the mixture is lightly blended.
Set the mixture aside. (Or, you can do the whole thing in the food processor.)
Place the eggs in a saucepan and cover generously with water. Cook, uncovered, over medium high heat until the first large bubbles rise steadily from the bottom of the pan.
Reduce the heat so the water continues to simmer gently but never boils.
Simmer for 8 minutes. The cooked eggs should have a firmly set yolk and white. Pour off the hot water and stop the cooking by running cold water over the eggs for a minute or two.
When the eggs are cool, crack, peel and coarsely chop them. Set aside at room temperature.
Make the croutons. Heat the 3 tablespoons olive oil in a skillet over medium high heat. When the oil is hot but not smoking, add the bread cubes and toss to coat.
Sauti until the bread is browned on all sides, 3 to 4 minutes. Set aside
Place the salad greens in a large, shallow salad bowl. Sprinkle on the tomatoes, eggs, garlic and croutons. Add the dressing and toss gently but thoroughly, until the greens are evenly coated.
Serve in separate salad bowls.