This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious'sWine.Dine.Donate program.
Ingredients
Makes 8 servings
Step 1
Have ready large bowl ice water. Bring medium potsalted waterto boil. Gently add 8 eggs, cover, and return to boil. Lower heat to simmer and cook 6 minutes. Using slotted spoon, immediately transfer eggs to ice water to stop cooking. Let stand until cold, about 5 minutes, then carefully peel and set aside.
Step 2
In medium bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In second medium bowl, lightly beat together 2 tablespoons water and remaining 2 eggs. In third medium bowl, whisk together panko, ground almonds, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
Step 3
Roll 1 egg in flour mixture, shaking gently to remove any excess. Next, dip in beaten eggs, then roll in crumb mixture until completely coated. Again dip in egg and crumb mixtures, pressing coating to adhere. Repeat with remaining eggs, then transfer to large baking sheet and refrigerate at least 30 minutes or up to 4 hours.
Step 4
In large bowl, toss together the greens, herbs, 1/2 cup apricots, and 1/2 cup pistachios.
Step 5
In heavy, 2-quart saucepan over high heat, heat 3 inches oil until thermometer registers 350°F. Working in batches of 2 to 3, carefully add eggs and fry, turning over once, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer to paper towels to drain.
Step 6
Drizzle vinaigrette over salad and toss to combine. Divide salad among 8 bowls. Scatter remaining apricots and pistachios over salads and top each bowl with 1 egg.
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Reviews (7)
Back to Toppoached the eggs and then rolled them in the breading mix (really could use just parm cheese since nuts in salad) and put them in refridge to cool; then baked them 400 x 10 min and they still were runny and perfect. Had lemon oil so just added the thyme and lemongrass to the oil and like others added more lemon juice w. the EVOO. The dressing really complimented this nicely.
ksionenk
orlando, fl
8/18/2013
VERY delicious, however there is a big warning that yes, this is as finicky as it looks! make sure you're doing a full on 'simmer' for the 6 minutes when boiling the eggs- but its a fine line, don't overcook!! you still want very soft eggs. if the egg whites break during peeling, they're still ok to bread and deep fry, so long as the yolk isn't punctured. getting the flour/breadcrumb mix on the eggs might require some improvisation depending on how delicate the eggs are... eggs don't need to look perfect, they will still look very gourmet if a little out of shape and guests will be very impressed. i couldn't find good apricots so I used peaches and nectarines (2 of each) and they were delicious. good dinner for 4 people, especially if appetizer is served beforehand. great idea for dessert: pistacio or lemon gelato **also, in retrospect, I would have cooked 2 extra eggs in case one or two broke during peeling.
jmb2202
Calgary
8/21/2012
I loved this recipe, I am 15 and don't cook much, but decided to make this salad for my parents anniversary dinner and it turned out amazing. It was Simple and easy if not maybe a little time consuming. All in all delicious and light but filling. I did cut the salt in half which seemed to be fine. For dessert we had a heavier gelato and it topped the meal off wonderfully.
NicoleWatki
a Foody from seattle, wa
7/24/2012
this was spectacular! i had a left over sherry vinaigrette that I used instead of the lemon one but I thought it worked very well. Will definitely make this again.
hoguech
New York
7/12/2009
What a great combination, and well worth the effort. The pistachios were camoflaged amongst the greens, so when my guests came upon them they were happily surprised. The apricots were not overpoweringly sweet and the lemon dressing balanced the palate well. I loved it.
daisyhill
Arizona now in Australia
1/25/2009
The salad as a whole is delicious, but I really really love the eggs. I make them to go along with much simpler salds too, to dress things up for company. They're a little labor intensive with all the bowls you need, but not too complicated, and they definitely have a "wow" factor.
Anonymous
Chicago
1/9/2009
This is a very rich and tasty salad and is not as fussy to make as it may seem. It made a nice light summer meal for four. You can halve the amounts for the dry ingredients when breading the eggs and you should have plenty; I ended up with lots of leftover breading when I used the full amounts. I fried the eggs in just a half-inch of oil by rolling them around and they still cooked quickly and evenly.
Mulsers
Montreal
6/30/2008