12 thick slices smoked bacon
2 cups heavy cream
5 large eggs
coarse salt and freshly ground black pepper
6 slices challah bread, at least 1 inch thick
2 tbsp canola oil
2 1/2 cups grated Gruyère cheese
12 slices ripe tomatoes (about 3 small)
6 cups arugula, cleaned
Roasted-Garlic Vinaigrette
Preheat the oven to 350°F.
Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.
Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with
salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over
and soak for an additional 10 to 15 minutes.
Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot
(it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches.
Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through,
6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated
cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes,
remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with
some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop
each piece. Serve warm.
Roasted-Garlic Vinaigrette
3 heads garlic
olive oil for drizzling
2 tbsp sherry vinegar
1 tsp Dijon mustard
coarse salt and freshly ground black pepper
Preheat the oven to 375°F. Slice the tops off the garlic so the cloves are exposed.
Place the heads in a baking dish and drizzle with olive oil. Cover the pan with foil
and roast until the garlic is golden brown and fragrant, 20 to 25 minutes. Remove
the garlic from the oven. Cool briefly before squeezing the cloves out of their skins
into the bowl of a blender. Combine the vinegar and mustard, blending until smooth.
With the machine running, slowly drizzle in 3/4 cup olive oil.
Keep the blender running and season with salt and pepper.
2 cups heavy cream
5 large eggs
coarse salt and freshly ground black pepper
6 slices challah bread, at least 1 inch thick
2 tbsp canola oil
2 1/2 cups grated Gruyère cheese
12 slices ripe tomatoes (about 3 small)
6 cups arugula, cleaned
Roasted-Garlic Vinaigrette
Preheat the oven to 350°F.
Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.
Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with
salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over
and soak for an additional 10 to 15 minutes.
Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot
(it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches.
Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through,
6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated
cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes,
remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with
some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop
each piece. Serve warm.
Roasted-Garlic Vinaigrette
3 heads garlic
olive oil for drizzling
2 tbsp sherry vinegar
1 tsp Dijon mustard
coarse salt and freshly ground black pepper
Preheat the oven to 375°F. Slice the tops off the garlic so the cloves are exposed.
Place the heads in a baking dish and drizzle with olive oil. Cover the pan with foil
and roast until the garlic is golden brown and fragrant, 20 to 25 minutes. Remove
the garlic from the oven. Cool briefly before squeezing the cloves out of their skins
into the bowl of a blender. Combine the vinegar and mustard, blending until smooth.
With the machine running, slowly drizzle in 3/4 cup olive oil.
Keep the blender running and season with salt and pepper.
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