Don’t be intimidated! Rack of lamb is certainly a beautiful and “royal” looking dish, however truth be told, the oven does most of the work. More on that in a few…but first, let’s get started with one of my favorite things…arugula!
Take Me Right To Part II: The Entree!
1st Course: Arugula Salad with a Bacon – Bleu Cheese Vinaigrette and Slow Poached Egg
Couple things to note: First of all, if you happen not to be a fan of arugula, in most of my dishes, spinach could be substituted with no problem (I just prefer the peppery flavor of arugula personally). Secondly, one of the conscious efforts I do make to balance my diet is to be somewhat “in the know” about what it is I’m cooking and ultimately ingesting. That being said, I happen to know that rack of lamb is high in fat and cholesterol. This is not all bad as most of the fat in a rack of lamb is unsaturated (good fat) and it also contains a ton of protein. Knowing this information, I will probably tend to focus on vegetables for the rest of the dish(es) I’m preparing for this meal; thus the “balance”.
The Goods (per salad / person):
- Arugula (handful)
- Shallot (1 Tbsp chopped)
- Lemon (Juice of 1/2)
- Bleu Cheese (1 Tbsp)
- Bacon (1 slice – cut into small strips {lardons})
- Egg (1)
- White wine
Continue reading →
Cook at home --> NO ifs, ands or BUTTER 