Oven Baked French Fries
• 3 pounds unpeeled russet potatoes, cut into strips or cubes
• 2 tablesp olive oil
• 1/2 teasp paprika
• 1/2 teasp chili powder
• 1/2 teasp pepper
• 1/4 teasp salt
Blue Cheese Dressing
• 1/4 cup balsamic vinegar
• 1/4 cup Extra Virgin olive oil
• 1 tablespoon hot chili oil
• 3-4 ounces Roguefort blue cheese, crumbled, plus more for sprinkling
• 1 teaspoon fresh basil, chopped
• salt and pepper, to taste
• 1 pound of your favorite cut of steak, Filet or NY Strip Steak
• 2 tablespoons olive oil
• 8 oz Lardon, Bacon cubes
• salt + pepper
• 8 cups spring greens of your choice
• 1 cup grape tomatoes, sliced
• 1/2 cup walnuts toasted
• 4 poach eggs
Place cut potatoes in a large bowl and drizzle with oil, smoked paprika, chili powder salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crispy on the outside!
Combine the balsamic vinegar, 1/4 cup olive oil, 1 tablespoon hot chili oil and a pinch of salt and pepper in small bowl. Whisk to combine. Add cheese crumbles and fresh basil. Set aside. The blue cheese can be made ahead as well and stored in the fridge for a few days.
When you’re ready to make the salads, cook the bacon and the steak. Heat your skillet to medium high. Add the bacon cubes and stir frequently, when the bacon starts to get color add the Filet or Steaks lightly seasoned with crushed black pepper on both sides, until your preferred doneness. Let it rest before slicing against the grain into strips. While the steaks and bacon cook poach the 4 eggs as you desire. In simmering water add white vinegar, slowly place cracked egg in to water, create a light swirl and cook the poached egg to your liking.
To assemble the salads, combine greens with the tomatoes and walnuts. Add the french fries and a handful of crumbled blue cheese. Next add the sliced steak and finally add the poached eggs and sprinkle of salt and pepper then drizzle on dressing.