Name: Spring Vegetable Salad with Roasted Endives, Asparagus and Poached Eggs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 cups (750 ml) asparagus cut into bite-size lengths; 6 endives, cut in half lengthwise; 1/4 cup (60 ml) olive oil; 1 tablespoon (15 ml) honey; 1 shallot, chopped; 1/4 cup (60 ml) red wine vinegar; 3 tomatoes, quartered; 4 slices flaxseed or country bread, toasted; Salt and pepper; 6 cups (1.5 litres) water; 2 tablespoons (30 ml) white vinegar; Salt; 4 eggs

Preparation

- In a pot of boiling salted water, cook the asparagus until crisp-tender. Plunge into ice water and drain. Set aside.
- In a skillet over medium heat, cook the endives in 30 ml (2 tablespoons) oil until tender and lightly browned on both sides. Add the honey. Season with salt and pepper. Transfer to a plate and let cool.
- In the same skillet over medium heat, soften the shallot in 15 ml (1 tablespoon) oil. Season with salt and pepper. Add the vinegar and reduce by half. Add 15 ml (1 tablespoon) oil and the asparagus. Cook until the asparagus is heated through.
- In a bowl, gently toss the asparagus, endives and tomatoes. Season with salt and pepper. Set aside.
Poached eggs
- In a saucepan, bring the water and vinegar to a boil. Season with salt. Reduce the heat until the water is barely simmering. Break the eggs into saucers or small cups and slide into the water. Cook for 3 to 4 minutes; the yolks should be runny. Remove the eggs with a slotted spoon and drain on paper towels.
- Place a slice of toast on each plate. Top with salad and a poached egg. Season with pepper and serve immediately.

Spring Vegetable Salad with Roasted Endives, Asparagus and Poached Eggs

Categories

Ingredients

Poached eggs

Preparation

Poached eggs

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