Miners lettuce recipe Ingredients
Miner’s-Lettuce Salad With Roasted Asparagus, Rhubarb, Pancetta, and
Poached Pheasant Egg
Ingredients
1 tablespoon lemon juice
4 tablespoons extra- virgin olive oil, plus a little more for asparagus
1 teaspoon chives, finely diced
2 bunches miner’s lettuce (available at Windfall and Gorzynski farm
stands at Union Square Greenmarket
1/2 cup rice-wine vinegar
1/2 teaspoon sugar
1 bunch small asparagus
4 very thin slices pancetta
4 thin slices white country baguette
4 pheasant eggs (available at Quattro’s farm stand at Union Square
Greenmarket)
1 teaspoon white vinegar
salt and pepper to taste
Preheat oven to 400. Blend together lemon juice, olive oil, and chives;
set aside. Pick through miner’s lettuce, removing excess stems. Place
rhubarb in a small container. In a small pan, scald rice-wine vinegar
with sugar, and pour over rhubarb; set aside to cool. Trim asparagus
to 3-inch spears; reserve stems for another use. Toss asparagus with
a little olive oil, salt, and pepper, and place on a baking dish.
Lay out pancetta slices on another baking dish. Put asparagus in a
400-degree oven for 3 to 4 minutes until just cooked. Bake pancetta
in the same oven until crispy, 8 to 9 minutes; drain on paper towels.
Brush bread slices with olive oil, and toast. Bring 2 quarts of water
with a pinch of salt and 1 teaspoon white vinegar to a simmer. (1)
Poach the eggs for 2 to 3 minutes. (2) Remove eggs with slotted spoon,
and (3) place on toast slices. Toss asparagus, drained rhubarb, and
miner’s lettuce with lemon- chive-and-olive- oil dressing. Season
with salt and pepper. Place salad on 4 plates and top each with a
pancetta slice and an egg on toast. Sprinkle with salt and pepper.
Your Miners lettuce recipe is ready now
More Lettuce recipes
:
Lettuse,Letuse or Letuse (so many chances to misspell)