This is a really delicious, market-inspired salad that is both refreshing, and very hearty with the addition of the poached egg. I'll just give you general amounts here--the salad is easily adapted based on the number of guests you are feeding. All you need to know is that you need 1 egg per person.
Serves approximately 6 people:
- 12 Asparagus
- 1 small cucumber
- 1 bunch radishes
- A large handful of arugula
- 6 farmer's market eggs
- Olive Oil
- 1 tablespoon chopped tarragon
- 1 tablespoon dijon mustard
- 3 tablespoons white wine or champagne vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon minced shallots
- Salt and pepper
Chop up cucumber and radish however you please--I sliced them into thin disks, but you could julienne them, or make them into small-ish chunks. Roughly chop arugula. Mix it all together.
Cut asparagus in half and saute in olive oil until just cooked. Season and set aside.
Make vinaigrette by combining tarragon, shallots, mustard and vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper and set aside.
Crack each egg into an individual ramekin or small bowl. Heat about an inch of olive oil in a shallow pan over medium heat. The eggs should sizzle slightly when they hit the oil, but they should could gently--not fry. Slip eggs into the pan and let cook for about 30 seconds, until the whites begin to set. If the eggs are not submerged in the oil (mine weren't), use a spoon to turn the white over the yolk (basically, it should LOOK like a poached egg). Cook for about 3-4 minutes in the oil, until the yolk is lightly set. If you remove the eggs and find they are not done enough, put them in the oven for a few minutes until they are done to your liking.
Toss the radish, cucumber and arugula with enough dressing to coat. Put in the center of a plate and top with the poached egg. Sprinkle with some crunchy sea salt. Place asparagus on top of the egg and drizzle with some more viniagrette.