Recipe Courtesy of chef Daniel Stern of R2L
Ingredients:
- 1 head Bibb Lettuce, cut in 4 pieces
- 4 Farm Eggs, poached
- 4 Small Potatoes (poached with water, lemon juice, onions, garlic, salt, pepper and herbs until tender and then cooled)
- 1 small red onion, julienned
- Salt, Pepper
- Olive Oil
For the Vinaigrette:
Ingredients:
- 1/2 cup Mayonnaise
- 1/4 cup Dijon Mustard (or any kind of mustard)
- A couple dashes Worcestershire Sauce (optional)
- A couple Dashes Tabasco (to taste)
- 1 Tablespoon Red wine vinegar (or lemon juice) or to taste
- 1-2 Tablespoons of the cooking water from the potatoes
- Salt
Directions:
To make the dressing:
- Whisk together all of the ingredients and season to taste.
- The consistency can be altered by adding more of the potato liquid.
To make the Salad:
- Slice the chilled potatoes and drizzle with olive oil, salt and pepper. Arrange one sliced potato on each plate.
- Drizzle the lettuce quarters with olive oil, salt and pepper and put on plate.
- Spoon dressing over the lettuce.
- Put one warm, poached egg on each plate on top of potatoes.
- Garnish with Sliced red onions
