Cooking for Two - Bruce Weinstein [15]
NOTE: Mirin is a sweet cooking wine made from glutinous rice, sometimes sold under the name “sweetened rice wine.” It’s available in the Asian section of most supermarkets; read the label carefully and avoid brands loaded with MSG. If pressed, substitute sweet sherry.
Main Course Salads
Salads have long been on the short list of our small-batch repertoire. Unfortunately, they can also suffer from, well, a lack of imagination. So here is a set of salad recipes to break the boredom. Main courses all, they’re perfect for summer evenings or weekend lunches, served up in portions for two. Look for medium tomatoes and small heads of lettuce that will allow you to make a fresh salad tonight without waste or leftovers. For the freshest taste, our best advice is to eat produce the day you buy it. That way, it stays out of the refrigerator, which indeed inhibits rot but also masks the flavors of fresh vegetables by causing their sugars and starches to break down. While a cool salad may be refreshing on a hot day, a room-temperature salad will always taste better.
SALADE AUX LARDONS SALAD with POACHED EGG and WARM BACON DRESSING makes 2 servings
In this classic bistro salad, torn pieces of frisée (also called curly endive—a feathery, peppery green) are topped with bacon and a poached egg. We’ve spiked the dressing with honey and mustard; otherwise, it’s a quick, simple dinner, ready in minutes. Look for tight, compact frisée heads, with green tips and a pure white base to the leaves. The ratio of green to white indicates the relative bitterness of the frisée: less white means less astringent frisée. Slab bacon is often available shrink-wrapped in the meat section or directly from your butcher.
½ pound slab bacon, cut into ½-inch pieces
1 medium shallot, thinly sliced
1½ tablespoons plus ¼ teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon freshly ground black pepper
2 large eggs, at room temperature
1 small head frisée or curly endive (about 9 ounces), torn into bite-sized pieces (about 3 packed cups)
1. Spread the bacon pieces evenly in a medium skillet, then place the skillet over low heat. When the bacon begins to sizzle, stir it well, then sauté for about 15 minutes, or until crispy and irresistible. Don’t be tempted to raise the heat: the low cooking temperature will help render the fat. Using a slotted spoon, transfer the bacon from the skillet to a plate lined with paper towels, but keep the fat in the pan.
2. Raise the heat to medium, add the shallot, and cook for 2 minutes, or until fragrant. Remove the skillet from the heat and whisk the 1 ½ tablespoons vinegar, the mustard, honey, and pepper right into the pan, mixing until the dressing is thick, slightly opaque, and emulsified. Set aside on the stove to keep warm.
3. Bring a medium saucepan filled halfway with water to a boil over high heat. Crack each of the eggs into two small bowls or teacups. Stir the remaining ¼ teaspoon of vinegar into the boiling water, then slip the eggs from the bowls into the pan. Cover and poach the eggs for about 3 minutes, or just until the yolks are set. Meanwhile, divide the frisée between two dinner plates. Top with the crispy bacon.
4. Using a slotted spoon, transfer one poached egg to each of the two plates, placing the eggs on top of the salad. Rewhisk the dressing, then drizzle half over each salad. Serve immediately.
PORK SATAY SALAD makes one large composed salad
Satay is an everyday street food of Southeast Asia. Technically, it’s marinated strips of meat, skewered and grilled over an open fire. The marinade is sweet, a little sour, peppery with ginger and chiles, and quite irresistible. We’ve turned that classic marinade into a dressing for this light, refreshing salad, topped with marinated pork tenderloin and sprinkled with mint, peanuts, and coconut.