Not your typical " egg salad". This is extra virgin olive oil scrambled eggs (w/ pancetta, shallots) tossed with sherry vinagrette dressed baby lettuces. Recipe comes from Frank Stitt's "Bottega Favorita" and is as delicious as it is unusual.
Serve with olive oil rubbed, toasted or grilled baguette slices. serves 4
2T. extra virgin
1/4# pancetta cut into 1/4 x 3/4" strips
1 shallot finely chopped
8 eggs (organic preferred), beaten w/sea salt, freshly ground pepper to taste
scant 4C mixed baby lettuces eg. bibb, arugula, frisee, romaine, lolla rossa
2-3T sherry vinagrette (recipe follows)
Warm olive oil (med heat )in lg. saute pan
Add: pancetta 2-3 min., begins to crisp
Add: shallots 1 min till softened
Add: eggs, stir constantly (spatula)till just set, 2-3 minrette
Toss: lettuces in lg bowl w/ s & p, vinagrette
Add: eggs, toss lightly
Divide "egg salad" among 4 plates
garnish w/ baguette toasts
Sherry vinagrette
combine: (macerate 10 min)
1/2 shallot finely minced
2T sherry vinegar (Dorignacs has it on the end of the first aisle that backs up to the produce, front of store end, bottom shelf)
good pinch s & p
whisk in:
6T extra virgin
keeps several days in frig.
This is quite sharp. A little goes a long way.