I’ve met the chicken that laid the egg I had for this lunch. I know the two farmers who grew the radishes and the lettuce too. That’s local.
Shawn looked at me a little funny when I suggested a nice mixed green salad (red leaf lettuce from Shortt’s Farm and Garden Center in Sandy Hook and romaine lettuce from Smith’s Acres in Niantic) with maple roasted bacon (store bought bacon, Trader Joe’s Vermont Maple Syrup) and a poached egg (Shortt’s). He declined.
So, I threw a steak on the grill for him . . . and still served him the salad, minus the egg plus the meat. He said it was a great lunch.
But, he really missed out. Turns out that the warm poached egg with a nice runny yolk, is great on the greens with the sweet bacon and a drizzle of Italian dressing. Mmm.
I threw in the radishes for good measure — Jim Shortt, who in the interest of full disclosure is my cousin’s husband, said he’d never had cooked radishes. I said that he must try them. Now. And he did, since I ran some over to him . . . Wonder what he thought?
Want to try this yourself? Simply wash two cups of mixed lettuce greens per person and plate. Top with maple roasted bacon, broken into pieces (two strips per person), radishes (about 1/2 cup, cooked), and a poached egg (or sliced steak, if you prefer). Drizzle with Italian dressing and serve.