There's no denying that Calgary's food scene is exploding with incredible talent that is drawing attention from near and far, to the entire province. In Calgary Cooks: Recipes from the City’s Top Chefs, 40 of the city’s best chefs are letting readers in on their signature recipes. Here’s chef Paul McGreevy of Craft Beer Market recipe for grilled chorizo with soft poached egg, pan-fried croutons and crumbled goat cheese on a bed of frisée tossed with a yuzu vinaigrette. This may very well be the best brunch salad ever. Serve with a spicy Caesar cocktail.
Tip: yuzu juice is widely available at Japanese and Korean specialty food stores, but you can also substitute equal parts orange and lemon juice, if you cannot find it.
Yuzu vinaigrette
In a small blender, mix yuzu juice, honey, coriander seeds and shallots on high speed for 1 minute. Reduce the speed to medium and slowly pour in the grapeseed oil until the vinaigrette is emulsified. Season with salt and black pepper. Will keep refrigerated in an airtight container for up to 7 days.
Chorizo and frisée salad
Preheat a grill or barbecue to medium-high. Using a sharp knife, slice chorizo in half lengthwise and then in half widthwise so you have pieces that are 2 to 3 inches long. Set the chorizo in a grill pan and cook, turning the meat for 3 to 4 minutes, until it is covered in deep grill marks and hot all the way through. Set aside.
Line a plate with paper towels. In a medium sauté pan, heat olive oil on medium until it ripples. Carefully add bread cubes and cook, stirring constantly, until croutons are completely golden, 2 to 3 minutes. Using a slotted spoon, transfer the croutons to the paper towel–lined plate to drain. Season with a small amount of salt and black pepper. Set aside.
Line a plate with a tea towel. Combine the 8 cups of water and the white vinegar in a heavy-bottomed pot and bring to a boil on high heat. Reduce the heat to medium-low or until the water is just simmering. Crack the eggs into 4 small dishes. Using a fork, stir the water in a clockwise direction to prevent the eggs from hitting and sticking to the bottom of the pot. Gently slide the eggs one at a time into the hot swirling water and cook for 4 minutes, until soft poached. Using a slotted spoon, carefully transfer the eggs to the tea towel–lined plate.
Place the frisée lettuce in a large salad bowl and toss with 1/2 of the vinaigrette. Sprinkle with the chorizo and top with the poached eggs and croutons. Drizzle with a bit more of the vinaigrette. Garnish with crumbled chèvre, season with cracked black pepper and serve immediately.
- Yield:
- Serves 4
