Description
A delightful French salad featuring fresh greens and poached eggs, highlighted by a tangy vinaigrette.
Ingredients
- 4 cups Fresh greens (arugula or frisée)
- 2 large Eggs
- 1 medium Shallot, finely chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon White wine vinegar
- Salt and pepper, to taste
- 2 tablespoons Shaved Parmesan cheese (optional)
Instructions
- Combine shallots, Dijon mustard, white wine vinegar, salt, and pepper in a bowl. Whisk until mixed.
- Gradually whisk in the olive oil to emulsify the dressing and adjust seasoning if necessary.
- Bring a pot of water to a gentle simmer. Crack eggs into separate bowls.
- Create a whirlpool in the water and gently slide in the eggs one at a time. Poach for 3-4 minutes until whites are set.
- In a large bowl, add fresh greens and drizzle with the dressing. Toss gently.
- Using a slotted spoon, remove the poached eggs and drain excess water.
- Transfer dressed greens to plates, making indentations for each egg.
- Place a poached egg on each portion and sprinkle with Parmesan cheese if desired.
- Drizzle with remaining dressing, add freshly cracked pepper, and serve immediately.
Notes
Best enjoyed fresh. If you have leftovers, store salad components separately and consume within 1-2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Poaching
- Cuisine: French