Wednesday, October 21, 2009

Pantry Salad

I came up with this recipe staring at my pantry to make a light, tasty dinner for my boyfriend and I without too much hassle. Since I had made a big stir-fry dinner (Pepper Steak with spicy rice) on Sunday complete with a special dessert (Jello-filled lemons) the day before, I was pretty burnt out the next day and had no intention of making something on that tangent. It also gave me an excuse to use Eggsworth, my new egg-shaped timer from jo!e.

2 eggs
1/ 4 cup of white vinegar
5-7 strips of bacon
2-3 tbsp of white wine
1 tbsp of Italian Seasoning
1 tomato
4-5 Roman lettuce leaves
1 / 4 cup of Parmesan cheese
black pepper

2-3 slices of whole wheat bread (without the crust)
1 tsp of garlic paste or 1 crushed garlic clove
1 tsp of Italian seasoning
1 1/ 2 tbsp of vegetable oil

Start with boiling water and the vinegar in a deep skillet or a saucepan. Just before adding the eggs, gently swirl the water. Add one egg at a time and switch off the heat. Cook covered for a minimum of 4 minutes, but no more than 7 or it will overcook.

Meanwhile, heat the vegetable oil in a small skillet and add the garlic and seasoning. Cut the slices into small cubes and add to the hot oil. Cook until golden brown and set aside. Note: to avoid too many dirty dishes, use store bought garlic croûtons.

Heat a small amount of water on a second skillet. Using kitchen shears (scissors), cut the bacon into 1/ 2 or so inch pieces. Add to the water with the white wine and sprinkle on the seasoning. Cook covered until well done and set aside.

Cut the tomato and lettuce into bite sized pieces. Arrange by this order: lettuce - > tomato - >
bacon - > eggs - > croûton - > Parmesan cheese.

Serve hot and enjoy!

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