KOHLRABI BISTRO SALAD
Splash of white vinegar
4 large eggs
2 tablespoons cider vinegar
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1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt
Freshly ground pepper to taste
6 cups kohlrabi, peeled and cut into matchsticks
1 head Belgian endive, cut into strips
4 strips thick-cut bacon, cooked and crumbled
Bring several inches of water plus a splash of white vinegar to a boil over high heat in a wide saute pan or deep skillet. Crack eggs one at a time into a small ramekin and then slide into the water. Keep an eye on the boil/simmer of the water. The temperature should drop from the cold eggs. When it comes back up to a simmer, reduce the heat to maintain a very gentle simmer. If the water is boiling, reduce heat. Cook eggs for 4 minutes for runny yolks. Remove from the water with a slotted spoon to a plate lined with a clean towel.
Meanwhile, whisk cider vinegar, shallot and Dijon in a large salad bowl. Whisk in oil, tarragon, salt and pepper. Add kohlrabi and endive and toss to coat. Divide salad among four dinner plates. Top with crumbled bacon and the hot poached egg. Yield: 4 servings.