Salade Lyonnaise

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Ingredients:

Vinaigrette:

1/2 teaspoon salt
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 tablespoons canola oil
1/4 teaspoon pepper

Salad Components:

1 tablespoon unsalted butter
1 cup cubed French bread
1/4 teaspoon sea salt
4 large eggs
1/4 cup white vinegar
6 slices bacon, cut into matchsticks
6 cups spring mix lettuce or frisée

Preparation:

Prepare vinaigrette - Combine salt and red wine vinegar in a bowl.  Whisk until salt dissolves.  Stir in mustard then whisk in the oil gradually until emulsified.  Season with pepper, 

Make croutons – Melt butter in small skillet then add salt.  When it foams, add bread cubes and cook, stirring frequently, until golden (3 to 5 minutes).

Fry the lardons – In a dry skillet over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes.  Scoop into a bowl lined with paper towels.

Poach the eggs – Break each egg into individual ramekins.  Bring a large pot of water (at least 4 inches deep) to a gentle simmer with the white vinegar.  Stir the water to create a gentle whirlpool in the center.  Immediately and carefully drop an egg into the center of the whirlpool.  Cook 3 minutes, until the white looks set.  Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a paper towel. Repeat with the other eggs. 

Assemble Salad – Divide the lettuce among salad bowls forming nests.  Top with the poached eggs, sprinkle with bacon strips and croutons.  Drizzle each salad bowl with he vinaigrette and serve immediately.

Pork Loin in Chimichurri Marinade

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Ingredients:

2 lb. pork loin

   Marinade

1 bunch parsley

2 garlic cloves

1 Tbs. oregano

2 Tbs. red wine vinegar

1 tsp. kosher salt

1 tsp. red chili flakes

1 cup olive oil

Preparation:

Place pork roast in self-sealing plastic bag. Combine parsley and garlic in food processor; pulse until minced. Add remaining ingredients and process to blend.  Coat pork in plastic bag with chimichurri sauce. Seal bag and refrigerate overnight.

Heat oven to 400 degrees F. Remove pork from marinade.  Sear loin in cast iron skillet then place skillet in oven for 10 minutes until internal temperature reaches 140 degrees.  Rest 10 minutes.

Thin slice loin and place on a bed of basmati rice, top with some chimichurri or moho sauce and serve with sautéed vegetables.

Moho Sauce:

4 limes, juiced

1/4 cup honey

10 canned jalapeno slices pluse 2 Tbs. juice

1 bunch cilantro

3 cloves garlic

1 tsp. cumin

Pinch salt and pepper

1 cup vegetable oil

Place all ingredients except vegetable oil in blender or food processor.  Blend then add vegetable oil with machine running.