Watercress Salad Lyonnaise with Red Wine-Poached Eggs
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1 tablespoon canola oil
4 slices very thick-cut bacon, sliced into 1/3-inch pieces
½ tablespoon unsalted butter
1 clove garlic, thinly sliced
4 one-inch thick slices of crusty bread, cut into 1-inch cubes
1 large shallot, minced
1 heaping tablespoon Dijon mustard
¼ cup Wan Ja Shan® rice vinegar
¾ cup extra-virgin olive oil
½ cup dry red wine
1 tablespoon Wan Ja Shan® wheat-free tamari
4 large eggs
2 bunches of watercress, washed, large stems removed
Kosher salt and freshly ground black pepper to taste
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.
Chateau de Montfort VouvrayLight pale green-gold color with aromas of Granny Smith apples with a hint of stoney minerality. Refreshing demi-sec style with great fruit and intense, lively acidity.