FOOD & RECIPES: GONE FISHIN’fillets. These are a bit more
trouble to find, but are oh so
worth it. They’re tender, fleshy
and mellow. They’re so good,
in fact, there’s no need to hide
them in the dressing; display
them proudly on top!
6 room-temperature free-range
eggs
1 demi-baguette
1/4 cup olive oil, divided
6 slices round pancetta or
prosciutto
1/4 cup good-quality, free-
range-egg mayonnaise
2 cloves garlic, crushed
1 tbsp freshly squeezed lemon
juice
1/4 tsp pepper + more for
garnish
10 to 12 Spanish white
anchovies, divided
1 large head romaine lettuce,
rinsed and cut into quarters,
lengthwise; discard tough
outer leaves
1 medium radicchio, rinsed and
cut into quarters
2 Belgian endives, rinsed and
cut in half, lengthwise
1/4 cup grated pecorino,
Parmesan or Romano cheese
- more for garnish
In small saucepan of water over
high heat, bring water to the
boil; add eggs and boil for
6 minutes.Placesaucepanof
eggsinsinkandruncoldwater
overthemuntilthey’vecooled;
setasideuntilreadytopeel.
Afewhoursbeforemakingthe
salad,cutbaguetteintothin,
1/4-inch-thickangledslices
(about 8 to 10 slices);leave
outonatraytodryoutabit
beforefrying.
Inlargeskilletovermedium-
highheat,frypancettainabout
1 tbsporsoofoliveoiluntil
crispy;transfertocleankitchen
toweltodrain,thensetasideat
roomtemperature.
Addcoupleoftablespoons
moreofoiltopancettapanand
fryslicedbaguetteuntilgolden
ononeside;flipandfryuntil
goldenonsecondside.Add
moreoilifitallgetsabsorbed
beforeaddingthenextbatchof
breadslices.Transfertotrayand
setaside,uncovered,atroom
temperature.
Inlargenon-reactivebowl
(glassisgood),whisktogether
mayonnaise,garlic,lemonjuice,
pepperand 2 finelychopped
anchovyfilletsuntilwell
combined;setdressingaside.
Arrangelettuce,radicchioand
endivesontray;drizzlewith
moreoliveoilorspraywitholiveoil non-stick spray. Working
at the barbecue grill or with
that trusty cast-iron skillet over
medium-high heat, add greens,
cut side down, and cook until
some dark brown or charred
spots appear, about 3 minutes;
gently turn and grill other side
for a few seconds, just to warm.
On large serving platter,
arrange charred greens, cooked
eggs—peeled and cut in half
lengthwise—fried pancetta,
crispy baguette slices topped
with anchovies, then drizzle
with dressing. Finish with a few
slices or an even dusting of
grated cheese and a little freshly
ground black pepper. Serve
immediately.TIPS
When cutting the greens, leave
the tough core in place to hold
the leaves together; the eater
will cut it off.
Super-farm-fresh or backyard
eggs can be next to impossible to
peel without damaging the delicate
whites. I’ve found that adding 1 to
2 tbsp of white vinegar to the boiling
water, then peeling them under a
trickle of cold water, can really help.LOCAL SEAFOOD CALLS FOR
LOCAL SEA SALTOddly, for a country with plenty of coastline, Canada isn’t known
for its sea salt, not like countries with Mediterranean coastlines,
but that’s about to change. From east to west, we’re blessed with a
few trailblazing folks pulling the tastiest and purest flakes from the
Atlantic and Pacific. Au naturel or jazzed up with natural flavourings
and spices, try a taste of our own merroir—that’s terroir of the sea.
Here’s a sample of just a few of our Canadian sea salt pioneers:
Newfoundland Salt Company, Salt Spring Island Sea Salt, Vancouver
Island Salt Company, Saltwest Naturals, Tidal Salt, and Maritime
Salt Makers of Canada.