There is a beautiful restaurant in Chicago called the Blackbird. They have this amazing little salad that they serve in a crispy basket made out of potatoes. So brilliant. This got me thinking about other foods that would make great crispy edible baskets…bacon.Of course.
It really doesn’t matter what kind of salad you serve this on top of, because the bacon and egg yolk are clearly the star. I just used what I had on hand.
2 cups of chopped fresh spinach
1/4 cup chopped roasted red peppers
2 tbs shredded fresh parmesan
2 tbs olive oil
1 tbs balasmic vinegar
1 tsp crouse ground mustard
1 tbs fresh lemon juice
salt and pepper to taste
2-4 strips of bacon (depending on thickness)
1 egg yolk (or two, if you’re like me and pop the first on when trying to separate it from the whites)
Start with the bacon. Preheat oven to 350. Take one or two strips and line the inside walls of a muffin pan. I had really thick bacon so that’s what I used, but I think the next time I make this, super thin bacon would work really well. Cut a second strip in half and use it to line the bottom of the pan, overlapping with the sides.
While your bacon basket is crisping, assemble your salad veggies on a plate. Add the oil, vinegar, and mustard to a bowl and stir it up
Separate your egg yolk from your white and flash poach. I’m not completely sure if “Flash Poach” is an actual term, but in Fits Land it means to poach for one minute in rapidly boiling water until the yolk is slightly encapsulated so that it doesn’t break apart upon entering afore mentioned crispy basket.