WARM DECONSTRUCTED CAESAR SALAD

Warm Deconstructed Caesar Salad image

Provided by Eric Asimov

Categories easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

4 tablespoons white wine vinegar
4 large eggs
1 head romaine lettuce, cored, rinsed, dried
1/4 cup pine nuts
6 tablespoons Tuscan extra virgin olive oil
8 anchovies in oil, drained and chopped
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper
2 ounces Italian Parmesan, shaved with a vegetable peeler

Steps:

Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 26 grams, Carbohydrate 8 grams, Fat 36 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 594 milligrams, Sugar 2 grams, TransFat 0 grams