Romaine and Cabbage Salad with Warm Bacon Dressing, Poached Egg and Garlic Toast
New Veggies!
Oooh, our CSA haul this week is a large one! We did our traditional first salad which we topped with crispy bacon and used the warm bacon grease as part of the dressing. We also threw in some fresh basil and fennel fronds for some taste variety. The toast was my favorite part of the meal. I thought of it as a giant crouton. I minced a clove of fresh garlic in with softened butter and spread that over whole wheat sourdough before toasting. The fresh garlic has a nice sweet garlic-y flavor to it that didn't overpower the toasty goodness of the bread.
I am looking forward to using up the amaranth greens (the pretty red stuff in the upper left corner) early this week, as well as the fennel and beets!
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