Sunday, June 17, 2018

Escarole and Poached Egg Salad with Mustard Vinaigrette

Hearty Dinner Salad

Recipe adapted from Magazine Clipping

How do you turn a side salad into a satisfying dinner salad? Start with a somewhat larger bed of greens, then add a substantial quantity of topping ingredients, especially protein and carb-rich veggies. Then increase the quantity of dressing accordingly. In this case, I increased the amount of tomatoes, peas, and eggs. Rodoni Farms is still selling fresh English peas at the Farmers’ Market, which make the salad all the more healthful and delicious than the frozen peas in the original recipe. This is the perfect salad for that short period of time when the last of the peas’ season converges with the first of the tomatoes’.

Awaiting Poached Egg
I’m experimenting with egg poaching cups, and so far like them quite a bit. Made of silicone, they work equally well in the traditional boiling water bath or the microwave. A light coat of butter and a large round spoon make the eggs slip out of the cups easily.

Escarole is a tough green that is usually served cooked in soups and stews. When you serve it raw, be sure to tear it up into small pieces and discard anything that seems overly chewy or discolored. Escarole is perfect for a salad with hot ingredients—like poached eggs and cooked peas. It won’t wilt when hot toppings are spooned on. My family was skeptical at first about raw escarole, but making this salad broadened our horizons. 

You can use either grated or shaved Parmesan, or any other cheese or cheese substitute, to top the salad.

Wishing you all a happy summer, beginning officially this Thursday, June 21.

Good to the Last Bite
Escarole and Poached Egg Dinner Salad with Mustard Vinaigrette
makes 2 generous salads

¼ cup red wine vinegar
1 tsp. fresh snipped oregano
1 tsp. smooth Dijon mustard
½ tsp. honey or sugar
¼ tsp. sea salt
¼ tsp. freshly ground pepper
1 cup fresh peas
3 tbsp. olive oil
6 cups torn escarole
1 large heirloom tomato, cut into thin wedges
4 eggs
¼ - ½ cup shaved Parmesan cheese

First make the dressing, so ingredients can blend while you assemble the salad. Combine wine vinegar, snipped oregano, Dijon mustard, honey or sugar, salt, and pepper in a salad dressing bottle. Shake to combine. Add olive oil and shake again. Set aside.

Blanch the peas: bring 3 – 4 cups of water to a boil. Add the peas and cook 2 minutes. Drain and cool. Or, if you prefer to top the salad with hot peas, make the bed of greens first (next paragraph).

Divide the torn escarole between two large salad bowls. Place the tomato wedges around the outside of the bowl.

Top each salad with ½ cup of peas.

Poach eggs: lightly butter 4 silicone egg poaching cups. Break 1 egg into each cup. Bring about 1½ - 2 inches of water to boil in large frying pan with lid. Turn off heat and when steam subsides somewhat, float the egg cups on the water. Cover and turn heat on again. Steam for 4 - 5 minutes, or until done to your liking.

Uncover pot and let steam escape. Remove silicone cups from water bath. Run a spoon around the inside of each cup to release the egg, and transfer 2 to the top of each salad. Top each salad with shaved Parmesan.

Shake the dressing again and serve with the salad. Enjoy!

First Layer: Escarole and Tomatoes
Second Layer: Lightly Cooked Peas
Third Layer: Poached Eggs
Last Layers: Shaved Parmesan and Dressing

Tasty Harbinger of Summer

No comments:

Post a Comment