CookFresh

summer salad with
peas, parmesan,
fried egg, and bacon
Bacon and eggs turn a green salad
into a substantial, comforting, and
tasty meal, while peas and tarragon
contribute bright, fresh seasonal
flavors. (See the photo on p. 15.)
Serves 4
4 oz. thick-cut bacon (4 slices), cut
crosswise 1/4 inch thick
3/4 oz. finely grated Grana Padano
or Parmigiano-Reggiano
(about 1/3 cup); more for shaving
2 Tbs. red-wine vinegar
Kosher salt and freshly ground
black pepper
6 Tbs. extra-virgin olive oil
2 Tbs. vegetable oil; more as needed
4 large eggs
8 oz. mixed baby greens or similar
2 Tbs. whole fresh tarragon leaves,
plus 1 Tbs. finely chopped for garnish
2/3 cup frozen peas, thawed
2 medium radishes, thinly sliced
2 Tbs. thinly sliced fresh chives
Cook the bacon in a 12-inch nonstick skillet
over medium heat, stirring occasionally,
until crisp, 4 to 5 minutes. Use a slotted
spoon to transfer the bacon to a paper
towel–lined plate, leaving any fat behind in
the skillet.
Meanwhile, combine the grated cheese,
vinegar, and 1/4 tsp. each salt and pepper
in a medium bowl. Gradually whisk in the
olive oil.
Put the skillet over medium-low heat
and add the vegetable oil. When the oil
is hot, crack the eggs into the skillet and
cook, basting the whites occasionally with
the fat, until the whites are set but the
yolks are still runny, 2 to 3 minutes.
Meanwhile, in a large bowl, toss the
greens, tarragon leaves, peas, and
radishes. Lightly dress the salad with some
of the vinaigrette, season with a generous
pinch each salt and pepper, and toss.
Divide the salad among 4 serving plates.
Top each salad with an egg. Drizzle
1/2 Tbs. vinaigrette over each egg, and
season with salt and pepper. Top with
the bacon, shaved cheese, chives, and
chopped tarragon. Serve the remaining
vinaigrette on the side.
zucchini, pea, and pesto lasagne
This free-form, no-bake lasagne features fresh flavors and is much quicker to
make than traditional vegetable lasagne. Serves 4
Kosher salt
6 dried lasagne noodles
2 Tbs. unsalted butter
3 Tbs. pine nuts
1 large zucchini, halved lengthwise
and thinly sliced crosswise
11/4 cups fresh or thawed
frozen peas
1/3 cup thinly sliced shallot
1/3 oz. Grana Padano or Parmigiano-
Reggiano, finely grated (1/3 cup);
more coarsely grated for serving
9 oz. ricotta cheese (about 1 cup)
Freshly ground black pepper
1/2 cup store-bought or homemade
basil pesto
Bring a large pot of well-salted water to a
boil. Boil the noodles according to package
directions until al dente. Drain and
rinse under cool water. Cut each noodle in
half crosswise and set aside.
Meanwhile, melt the butter in a 10-inch
skillet over low heat. Add the pine nuts
and cook, stirring occasionally, until lightly
browned, about 1 minute. With a slotted
spoon, transfer the nuts to a small bowl.
Increase the heat to medium, add the
zucchini, peas, and shallot, and cook,
stirring occasionally, until tender, about
3 minutes. Add the finely grated cheese
and toss gently to coat.
Season the ricotta with 1/4 tsp. each
salt and pepper. Place one noodle half on
each of 4 plates, and spread a dollop of
ricotta over each one. Divide about half of
the vegetable mixture among the noodles,
spreading it evenly over the cheese. Top
with another noodle and repeat. Top with
a third noodle, the pesto, pine nuts, and
the coarsely grated cheese, and serve.
16 cookfresh Summer 2017