Recipe: Warm Salad with Eggs

WARM SALAD WITH EGGS

"When a young chef visited the U.S. for the first time in the early 1980's, he combined eggs and salad greens in a most creative way. Cooking at his family's little restaurant near Lucca, Cesar Casella gained the place a big reputation. He used traditional Tuscan ingredients, but often in new, interesting ways. For a dish he called "Pontormo's Warm Salad with Eggs and Pancetta," he combined soft, barely scrambled eggs with tender greens and fresh herbs coated with balsamic vinegar, tossing everything together so the eggs served as a hot dressing. Quick and easy to make, here is a lean and meatless adaptation of this enticing salad."

4 thick slices crusty peasant bread
1 large garlic clove, halved
2 cups mesclun baby salad greens
1 cup Romaine lettuce, torn in 1-inch pieces
1 cup arugula, torn in 1-inch pieces
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 large eggs plus 2 egg whites (or 4 ounces fat-free egg substitute)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme or marjoram

Lightly rub the bread with the cut side of the garlic. Grill or toast the bread and set aside.

Place the washed and dried greens in a salad bowl.

For the dressing, in a small bowl, whisk together the balsamic vinegar, lemon juice, wine vinegar, olive oil, a half teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.

Spray a medium, non-stick skillet very liberally with cooking spray. Place the pan over medium-high heat. In a bowl, whisk together the eggs, whites, basil, oregano and thyme with the remaining salt and pepper. Pour the eggs into the pan.

Using a wooden spoon, gather the egg that has set into the center of the pan as soon as it solidifies. Keep the eggs moving, reducing the heat if necessary, so they cook slowly enough to remain creamy. This takes about 4 minutes if you like soft eggs, 5 minutes if you prefer them firm.

Immediately turn the eggs into the salad bowl. Stir the dressing and pour it over the eggs. Mix the eggs to combine them with the greens and to coat the salad and eggs with the dressing. Divide among 4 plates. Place a slice of the grilled bread on each plate, and serve immediately.

Each of the four servings contains 302 calories and 9 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research