Eggs Benedict Salad with Casatiello Torpedoes

by Michelle on February 15, 2011

I first made Casatiello Bread several years ago when I was baking my way through the book “Bread Baker’s Apprentice” by Peter Reinhart and we just loved this bread. It’s just so darn good but Peter’s recipes are too large for two people so I’ve been experimenting and simplifying the recipe to suit our needs. Sometimes just cutting a recipe by half does not work, so a few adjustments need to be made. I find if I fool around with the recipe about three times I generally can turn out a pretty good loaf! And if you do decide to vary a recipe, please write everything down as you measure it. Believe me, you will not remember what you did once the baking is finished.

And since I had this wonderful bread in the oven I decided to make an Eggs Benedict Salad. I know what you’re thinking and I thought the same thing. What the heck is an “Eggs Benedict Salad”. Well it’s a salad with vinegar and oil dressing, drizzled with Hollandaise and topped with a poached egg and it is DE-licious! We’ve had this salad several times this past year and it’s always a big hit and it’s so pretty.

Last year when I first decided to make this salad I called my husband to stop on this way home from work and pick up a head of Frisée. At that time I had no idea what Frisée looked like and when I pulled it out of the shopping bag, I have to admit it looked like a big bushy weed to me. I know if this was growing in my yard I would definitely douse it with crab grass killer. But strange or not, it makes a great looking salad and the slightly bitter taste of Frisée is perfect for this dish but I do add a bit of Romaine which is my very favorite lettuce but Ice Berg works well too.

Casatiello Bread Torpedoes
Recipe adapted from Peter Reinhart

Makes 4-10″ Torpedoes

2 c flour
1/2 c. buttermilk or you can use plain milk
1 egg, room temperature
1 tsp salt
4 TBL butter, room temperature
2-3 tsp honey
1 pkg yeast or 1 oz fresh yeast
6-7 slices hard salami, lightly fried and diced into 1/4″ by 1/2″ pieces
1/2 c. diced mozzarella cheese
1 tsp olive oil

Egg Wash:
1 egg
1 tsp water

To Make the Bread
1. In a small fry pan, lightly fry sliced salami. Set side on paper towels to cool. Dice into 1/4″ by 1/2″ pieces
3. With your KA mix fitted with a dough hook, mix flour, buttermilk and yeast.
4. Add egg, honey and salt and mix for 1 minute.
5. With the mixer running add the soft butter and only mix until butter is fully incorporated into the dough. Dough will be sticky but should pull away from the sides of the bowl. If it does just add a TBL or so of flour.
6. Add the salami and cheese and just mix until well blended about 1 minute.
7. In a large bowl add olive oil. Dip a paper towel into the oil and wipe it around the sides of the bowl making sure that all surfaces are well oiled.
8. Remove dough from KA mixer and form into a smooth ball and place it in the bottom of the oiled bowl. Then flip the dough over making sure that all surfaces of the dough are covered with oil.
9. Cover bowl with a plastic bag or a kitchen towel and let rise until doubled about 1-2 hours.

To form the Torpedoes:
1. Remove dough from bowl and form into a 10″ by 3″ block. Divide into 4 equal pieces. See video below for forming the Torpedoes. This method is also how I form hot dog buns.
2. Place torpedoes on a parchment lined baking sheet, cover and let rise about 1 hour.
3. Whip egg and water. Brush bread with the egg wash.
4. Bake at 350 degrees for about 30 minutes or until internal temperature reaches 203-206 degrees. Remove from oven and place on a cooling rack.

Eggs Benedict Salad
Recipe adapted from “Bon Appetit” Magazine

5 thin prosciutto slices (I used sliced hard salami)
3 tablespoons extra-virgin olive oil
5 teaspoons white balsamic vinegar or white wine vinegar
10 cups or 2 heads coarsely torn frisée (I used 1 head frisée and 1 head romaine)
1 1/4 cups frozen shelled edamame (I skipped)
8 radishes, trimmed, thinly sliced
1/2 small red onion, thinly sliced
1 teaspoon coarse kosher salt

My addition: Sliced carrots and red and yellow sweet pepper

1. In a small fry pan, fry salami until lightly crispy. Set aside on paper towels to drain. When cool, coarsely crumble.
2. Whisk oil and vinegar in small bowl for vinaigrette. Season with salt and pepper. Set aside.
3. Combine frisée, edamame, radishes, onion, carrots and sweet pepper in the bowl and toss.

Egg:
Water
White vinegar
1 egg per serving

For the Eggs:
1. Place a large sauté pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.

To Serve:
Toss salad with Vinegar and Oil Dressing. Plate the salad. Ladle Hollandaise Sauce over Salad and top with Poached Egg. Serve and Enjoy!

Hollandaise Sauce
Recipe adapted from “Tested, Tried and True” by The Junior League of Flint, MI

3 to 4 egg yolks (I always use 3 yolks)
1/2 tsp salt
1 TBL lemon juice
1/2 c. butter (1 stick)
Dash of Tabasco (I usually skip the Tabasco)

Put yolks, lemon juice and seasoning in blender and blend for about 30 seconds. Melt butter in microwave. With the blender on, pour a thin, steady stream of melted butter into the blender. Voila…it’s done and delicious!

AllRightsReserved@BigBlackDog

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Comments

  • Shelby February 15, 2011 at 3:36 am

    I’ll take the whole thing…but without the egg please…not a big egg fan (gasp!). Those torpedo rolls look awesome!

  • deeba February 15, 2011 at 4:47 am

    I’d love to try the torpedos Michelle. Just made calzones out of Peter Reinharts pizza dough the other day, and they were great. Do you suppose I can skip the bacon, and they’ll still taste good?

    • Michelle February 15, 2011 at 11:10 am

      I answered Deeba through email but will post it here in case others have the same question:

      Deeba,

      Sure you can skip the meat in the torpedoes. In fact you can skip the cheese too.

      The recipe is a basic brioche bread so it works well sweet or savory.

      You can make the dough, let it rise once. Roll it out spinkle with cinnamon/sugar or something savory like butter, spinach, onion.

      Roll it out, then slice it into 1″ slices, and place each slice in a baking dish, making sure to not put them too close together to allow for a second rise. Cover let rise again for about an hour. Then bake it.

      DELICIOUS!

      Here’s a link to a step-by-step for cinnamon rolls.

      http://bigblackdogs.net/poof-youre-a-cinnamon-roll/

      This dough makes great hot dog or hamburger buns too.

      Michelle

  • Feast on the Cheap February 15, 2011 at 8:42 am

    Totally brilliant. Eggs Benedict is one of my favorite breakfasts… Will have to try this lunch-friendly rendition

  • mister anchovy February 16, 2011 at 9:00 pm

    nice one.

  • Cathy (breadexperience) February 20, 2011 at 10:31 am

    Great idea! Casietilla was not one of my favorites from the BBA challenge, but you make it look really good. That salad looks awesome!

  • Judy February 20, 2011 at 10:53 am

    Wow, looks beautiful! I just madee loaves like that this morning, with letterfold technique. I like this way better.

    I used my Dollar Tree baskets, the same shape as in the video. I rolled out the breads onto parchment, as I held my breath. They turned out beautifully, as did yours. Thanks for the video, I’ll have to try that method of rolling.

    I have never seen that kind of lettuce in the store. I’ll try it, if I see it. Thanks!

    Judy

  • Elwood February 20, 2011 at 12:20 pm

    Great looking torpedoes and the salad looks yummy. Thanks for the video.

  • Danielle February 20, 2011 at 1:13 pm

    Oh wow!! Look at that roll. And who woulda thought…eggs benedict salad?! YUM!

  • Guff February 21, 2011 at 10:58 am

    Wow. Everything looks great.

  • […] Dogs (I use Best Kosher Dogs) Hot Dogs Buns (I made hot dog buns from Castiello Torpedoes but you can use any brand of hot dog […]

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