Poached duck egg and bacon summer salad

Indulge in the savory flavors of poached duck egg and crispy bacon in this refreshing summer salad. Perfect for a light, yet satisfying meal!

Ingredients:

• 1-2 tablespoons olive oil
• 1 garlic clove, very finely minced
• A thick slice of hearty bread, sliced into ¾-inch cubes
• Sea salt
• Two slices of thick cut bacon, cooked crisp and crumbled into ½-inch pieces
• 2 cups of mixed mild lettuces, washed and torn into bite-sized pieces
• ¼ cup summer peas, shucked, cooked in salted water, and cooled
• ¼ cup basil leaves, chiffonade
• Juice of 1/2 lemon
• 3/4 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• 1 1/2 teaspoon minced shallot
• 3-4 tablespoons of neutral oil such as safflower or rapeseed
• Pinch of sugar
• 1/2 teaspoon grated lemon peel
• 1 duck egg
• Freshly ground black pepper.

Instructions:

1. Place a saucepan on the stove filled with three inches of water and bring it to a simmer.
2. Heat olive oil in a sauté pan. Combine garlic and bread and sauté until the bread pieces are lightly golden. Remove from heat, season with sea salt to your taste, and let it cool down. Set aside.
3. Mix lettuces, peas, and basil in a medium-sized mixing bowl.
4. In another small mixing bowl, whisk together lemon juice, mustard, salt, and shallots. Slowly add oil while whisking. Once the dressing is well combined, add sugar and lemon zest.
5. Take an 8-inch piece of plastic wrap, lightly brush it with oil using a pastry brush (using truffle oil for extra flavor is optional). Place the oiled side up in a large ramekin. Crack a duck egg into the plastic wrap inside the ramekin. Wrap the sides of the plastic around the egg tightly and secure it with kitchen string. Carefully place the egg bundle in the simmering water and cook for 4-6 minutes until the egg white is set but the yolk is still runny.
6. While the egg is poaching, toss together croutons, lettuces, peas, basil, and vinaigrette. Add the crouton mixture to a plate and sprinkle bacon on top.
7. Once the egg is cooked, carefully unwrap the plastic and place the egg on the salad. Season with freshly ground black pepper, gently cut the egg to let the yolk flow over the salad as you serve.

Summary:

• Calories: 915 kcal
• Fat: 72 g
• Protein: 31 g
• Carbs: 42 g
• Potassium: 1046 mg
• Magnesium: 235 mg