Ingredients (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
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Preparation
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 salted water.
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.
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