(makes 4 servings):
- 3/4 cup + 2 tbsp grated Parmesan Cheese
- 3 tbsp Extra Virgin Olive Oil (we suggest Fruttato)
- 3 tbsp baslamic vinegar, plus more for sprinkling
- 1/2 head read leaf lettuce
- 1 spring mint
- 1 lb arugula leaves
- 4 poached eggs, cooked and refreshed beforehand
- 12 artichoke quarters, grilled
- salt and pepper
Preheat oven to 325° F.
To make parmesan tuiles, sprinkle 1 tablespoon of the grated
parmesan into a 2-inch circle on a baking sheet covered with
parchment paper. Repeat until you have 12 circles. Cook in the
oven for about 5 minutes, or until the cheese is golden. Remove
from oven and cool for a minute. Using a spatula, carefully
lift each tuile from the parchment and mold over the curve of
a bottle. Cool and set aside. Repeat until you have 12 tuiles.
On each serving plate arrange a circle of lettuce leaves about
4 inches in diameter and lightly season with salt and pepper
and a teaspoon of the balsamic vinegar. In a bowl, mix the arugula,
mint, remaining 2 tablespoons parmesan, 3 tablespoons Extra
Virgin Olive Oil, 1 tablespoon of balsamic vinegar and salt
and pepper. Arrange this salad on top of the lettuce.
While finishing the plate, reheat the eggs gently in simmering
To finish, place three pieces of artichoke evenly spaced around
the edge of each plate, and between each of these put a parmesan
tuile. Place a hot poached egg on top of the salad, season with
cracked black pepper and sprinkle generously with the additional
olive oil and balsamic vinegar.