poached egg salad with citrus dressing

okok. so, since i forgot how to use all kitchen appliances after the hurricane...i thought i would start off with boiling water. BABY STEPS people, baby steps. this salad is so refreshing, and once the poached egg is popped, it mixes so well with the rest of the salad. are you ready? it starts right now!

auditory pairing: caveman - a country's king of dreams (free download from BrooklynVegan)

poached egg salad with citrus dressing
yields 4 servings
adapted from ReadyMade magazine

3 tbsp freshly squeezed lemon juice
2 tbsp freshly squeezed orange juice
1/4 tsp orange zest
1 tbsp tarragon, finely chopped
1/4 c extra virgin olive oil
salt, ground pepper
1 tbsp vinegar (sherry, rice wine, etc)
4 eggs
4 c arugula
1 c watercress sprigs
handful grape tomatoes

1. whisk together lemon juice, orange juice, orange zest, and tarragon
2. slowly add olive oil to the mixture, whisking constantly until combined. add salt and pepper to taste
3. in a shallow saucepan filled with 2 inches of water, add the vinegar and bring to a gentle boil
4. lower the heat until water is no longer boiling
5. crack the eggs one at a time into a small bowl/cup. slip each egg into the water
6. poach eggs for around 3 minutes, until whites become opaque and firm to the touch
7. remove with a slotted spoon onto a towel-lined dish
8. toss the arugula, watercress, and tomatoes with the vinaigrette
9. divide into 4 plates, top each with poached egg, and season with salt, pepper

1 comment:

  1. Looks delicious and healthy, perfect fro a sunday morning. Thanks for sharing.

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