In the middle of winter, fresh local farm products can still be had and turned into delicious meals. For the January/February issue of mvm, we present classic recipes using readily available winter ingredients.
BACON AND EGG SALAD
Start to finish: 15 minutes
Known in France as “salad Lyonnaise” after the Lyon region where it originates, this is a standard breakfast for dinner of eggs, bacon and toast on top of simple green salad — great as a starter or a main course. You can source excellent salad greens all winter from Little Leaf Farms in Devens, Mass. And, of course, New England is home to many notable farms that produce fresh bacon and eggs all year.
4 cups mixed salad greens 2 large eggs
4 strips thick-cut bacon, cut into bite-size strips
1 cup croutons 1/4 cup olive oil
1 tablespoon lemon juice 1 small garlic clove, minced
1 teaspoon Dijon mustard Salt and pepper
Heat a large skillet over medium-high heat. Once heated, saute the bacon strips until well cooked and slightly crispy. Remove from the pan and set aside to drain on a plate lined with paper towels.
Turn the pan down to low heat and spoon out the excess bacon fat, leaving enough to cook the eggs, then add the eggs one at a time. Cook gently until the egg whites set.
While the eggs cook, in a salad bowl combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Whisk to combine. Then add the salad greens and croutons. Toss gently until the greens are well coated, and then plate.
Once the egg whites are set but the yolk is still runny, place the gently fried egg on top of the salad and cover with the crispy bacon.
While working for Mill City Grows, Christopher Horne was a FoodCorps service member and taught gardening and cooking classes to Lowell students. In 2017, Christopher graduated from The Farm School’s learn-to-farm program and now runs a half-acre market garden business that offers a small CSA service. He sells his produce to local restaurants in the Merrimack Valley area. Learn more at HorneFarms.com
Marc Horne is a lifelong Lowell resident. He works as a community development professional, developing affordable housing in the Merrimack Valley for nonprofit organizations. Marc also assists his brother, Christopher, with farming operations at Horne Family Farms in any way he can. His personal interests are strongly centered on food and the natural environment, especially cooking family dinners with local agricultural products.