I was shopping in Whole Foods this past weekend because the Trader Joes across the street from it had waaaaay too much construction traffic going on.
I just wanted some Soymilk and fresh fish and it wasn’t worth driving through that mess so I said F that ish and hit Whole Foods.
As soon as I walked in, I saw this HUGE bin of White Asparagus and knew instantly it was going in a Salad. So while my buddy in Seafood was scaling a Snapper for me, I mozied through the Produce section to find some supporting ingredients for my salad.
I wasn’t sure at the time what kind of Salad I was going to make but by the time I got home, I knew the emphasis would be on the vegetables and herbs instead of the lettuce. What I ended up with was this protein-heavy, fiber-filled, vitamin-packed, internal cleansing, SUPER salad!
Remember early Nintendo Mario? Where he’d be running around kicking ass then jump on a mushroom and instantly grow bigger and kick MEGA ass?
That’s how this salad makes you feel.
You can have it as an entrée or as a starter. If you prefer the latter, it can easily serve 4-5 people.
It’s not hard to make but can be a bit involved, depending on how many veggies and herbs you choose to use. If you decide to use a large variety like me, just put some tunes on and settle comfortably into the next 30 mins.
Spring Vegetable Salad with Poached Egg & Herb Vinaigrette
What I Used
3 Large Golden Beets. 1 Bag or 3 cups Fingerling Potatoes. 7-8 Large Carrots. 10oz Baby Bella Mushrooms. 12 White Asparagus. 1 Handful Basil Leaves. 4 Eggs [1/person]. 2 cups Assorted Tomatoes. 5-6 Baby Cucumbers. 2 handfuls Haricot Verts. Dijon Mustard. Balsamic Vinegar. Sherry Vinegar. 1 Shallot. Olive Oil. Salt. Pepper.1 small Red Onion [optional]. Tall Head Romaine Lettuce [optional].
What I Did
K, so start by bringing 3 med pots of salted water to boil. While that’s happening, peel and julienne the Carrots into ¼” strips, cut ¼ of the Asparagus stems off & trim the ends off the Haricot Verts.
When the water is boiled, add the Asparagus to one, Beets to another & Haricot Verts and Carrots to the third. Cook until tender.
It’ll be about 4-5mins for the Asparagus & 5-6mins for the Carrots and Haricot Verts.
The Beets will take a lot longer to cook so continuously monitor them, testing their tenderness with a fork every 5 mins or so.
Drain and rinse the Beets when they are cooked. When cool – peel and chop them then set aside somewhere warm.
When Asparagus, Carrots & Haricot Verts are tender, drain and immediately plunge them into ice water to stop the cooking process and cool.
Drain & set aside.
Next, vertically quarter the Baby Cucumbers and slice/chop the Assorted Tomatoes. Drizzle Olive Oil over them, sprinkle with Salt, toss and set aside.
Make the Vinaigrette next so it has time to chill:
In a bowl, combine 2 tbsp Dijon Mustard, 2tbsp diced Shallots, 3 tbsp Sherry Vinegar & 3 tbsp Balsamic Vinegar. Whisk for a couple mins, slowing adding 6 tbsp Olive Oil.
Adjust the taste with Salt & Pepper and set it in the ‘fridge to chill.
Next, pre-heat your oven to 400F, slice the Mushrooms and halve or quarter the Fingerling Potatoes.
Heat 2 tbsp Olive Oil in 2 separate pans – make sure 1 of them is oven-proof. Then in the regular pan, sauté the Mushrooms until all their water is evaporated and they become dark brown.
Set them aside somewhere warm when done.
In the oven-proof pan, sauté the Potatoes until they turn Golden brown then place them in the oven to finish cooking. 10-15mins.
When the potatoes are done, set them aside somewhere warm.
Just before serving, poach the eggs.
Bring a large pot of salted water to boil and add ¼ cup Sherry Vinegar.
Crack an Egg into a small bowl, then create a small whirlpool in the boiling water and gently slip the egg into it, allowing the white edges to curl around the yolk.
Repeat this with the remaining eggs, creating a whirlpool with each egg and ensuring that the last one has come together before adding the next.
Cook each egg for about 1 ½ mins.
To serve, divide the vegetables across each plate, tearing pieces of Basil over them and place a warm egg in the center of each plate.
Drizzle the Vinaigrette over the vegetables and if you prefer, season the poached eggs with a sprinkling of Salt and fresh ground Black Pepper.
So effin’ good.
Share if you care!
I’m entering this post into Our Growing Edge link party because this was the first time I made my own Vinaigrette dressing.
I really have no idea why I didn’t try this sooner – it was wicked easy but oh wells, another item can be checked off The Bucket List!
More info on Our Growing Edge can be found HERE.
This post is also being added to the Live It Up link party. More info can be found HERE