Categories: Salad
Ingredients
- Bread and Dressing:
- 8 oz. stale Italian or peasant-style bread, crusts trimmed, torn into bite-size pieces
- Juice of 1 lemon
- 3 tbsp white balsamic vinegar
- 1 shallot, grated
- 1 large garlic clove, grated
- Salt and pepper
- 2 tomatoes, halved
- 1/2 cup olive oil
- 1 tsp sugar
- Salad:
- 1/2 red onion, thinly sliced
- 7-8 red heirloom tomatoes, cut into wedges
- 1/2 English cucumber, halved and thinly sliced
- 1 cup fresh basil, torn or stacked and cut into 1/4-inch strips
- A small handful of fresh mint, chopped
- Frico Eggs:
- 2 cups freshly grated Parmesan
- 4 large eggs
Directions
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Preheat oven to 400. On a rimmed baking sheet, arrange the bread in an even layer. Toast, turning once, until deep golden and nutty, about 15 minutes.
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Meanwhile, for the dressing, in a medium bowl, mix the lemon juice, vinegar, shallot and garlic; season with salt and pepper. Let marinate for 10-15 minutes. Place the cut sides of the tomato halves against the coarse side of a box grater and grate into the bowl; discard the skins. Whisk in the oil and sugar; season.
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Arrange the bread and the onion in the bottom of a shallow bowl. Pour half the dressing on top. Top with the tomato wedges, cucumber and herbs. Let marinate for a few minutes.
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While the bread marinates, heat a small nonstick skillet over medium. Evenly scatter 1/2 cup cheese on the bottom of the skillet. When it begins to bubble, crack an egg on top. Cover with a lid or foil and cook the egg until the white is set, about 2 minutes. Transfer to a plate. Repeat with the remaining cheese and eggs.
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Top the salad with the remaining bread and dressing. Toss and season. Divide among plates. Top each with a frico egg.