makes 8 servings
6 ounces thick-cut bacon, cut into 1/4-inch dice
1 pound baby blue potatoes, quartered
Kosher salt
Freshly ground pepper
1/2 cup chopped walnuts
8 quail eggs
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
pinch of sugar
1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons
4 ounces Stilton cheese, crumbled
Preheat the oven to 400°. In a large skillet, cook the bacon over
moderate heat, stirring occasionally, until crisp, about 8 minutes.
Using a slotted spoon, transfer the bacon to paper towels.
On a large rimmed baking sheet, toss the quartered potatoes with the
rendered bacon fat and season with salt and pepper. Roast for about 40
minutes, stirring once, until the potatoes are tender and browned. Let
cool.
Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes,
until golden and fragrant. Let cool slightly, then roughly chop the
walnuts.
In a small saucepan, cover the quail eggs with water. Bring to a boil
and cook for 2 minutes. Drain the eggs and cool them under cold running
water. Peel the eggs and cut them in half lengthwise.
In a very large bowl, whisk the olive oil with the vinegar, mustard and
sugar. Season the dressing with salt and pepper. Add the collards, bacon
and potatoes and toss well. Scatter the toasted walnuts, eggs and
Stilton on top and serve.
bacon recipe source: Melia Marden, Food & Wine, April 2014
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