Ming Tsai

Recipes

Directions

In a large cast-iron skillet over medium heat, add the oil. Add the bacon and cook until fat is rendered and bacon is golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate and reserve.

In the same skillet over medium heat, melt the butter in the bacon fat, then add the garlic. Cook the garlic for about a minute until the aroma is apparent and the garlic is lightly browned. Add the bread cubes, and cook until golden brown, about 3 minutes. Remove the croutons to a paper towel-lined plate and reserve.

In a small bowl, make the vinaigrette: Combine the shallot, Dijon mustard, and rice vinegar. Whisk in the olive oil. Season to taste. Reserve.

Break the eggs into separate shallow dishes. In a large stockpot with simmering water, add the red wine and tamari. Bring to just under a simmer and gently add the eggs to the water, gathering the whites if necessary with a slotted spoon. Cook until softly poached, about 1½ minutes.

In large bowl, combine the watercress, vinaigrette, reserved bacon, croutons, salt and pepper to taste. Toss to combine and adjust seasoning if necessary. Plate the salad and using a slotted spoon, remove the poached eggs from the broth and place directly on top of the salad.