The sweet-salty-umami miso in this dressing adds surprising and super satisfying element to this French-inspired salad, as do the roasted spring vegetables. Poaching the eggs first and then reheating them gently right before serving makes this easy to pull off for entertaining.
Recipe courtesy of Megan Palmer
Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons distilled white vinegar
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1/4 cup yellow miso paste (or more to taste)
  • 1 1/2 teaspoons rice wine vinegar
  • 1 teaspoon peeled and grated fresh ginger (about 1/2-inch piece)
  • Kosher salt and freshly cracked black pepper
  • 12 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch pieces
  • 8 ounces pencil asparagus, trimmed and sliced in half crosswise on the diagonal
  • 8 ounces radishes, quartered lengthwise
  • 2 bunches baby carrots, scrubbed clean and halved lengthwise (8 ounces)
  • 1/3 cup olive oil
  • 4 large eggs, cold
  • 1 large head frisee lettuce
  • Toasted sesame oil, for drizzling, optional

Directions

1. Preheat the oven to 400 degrees F and set the racks in the middle and upper positions. Fill a wide saucepot with water 1 1/2 inches deep and bring to a gentle simmer over medium heat. Add in the white vinegar. Fill a large bowl with lots of ice and some water.

2. Mix the butter, miso, rice wine vinegar and ginger together in a large bowl. Season with salt and pepper and set aside. 

3. Toss the mushrooms, asparagus, radishes and carrots with the olive oil and some salt and pepper. Spread them evenly over 2 baking sheets. Place them in the oven to roast until they are softened, 10 minutes. Then rotate the baking sheets' position and cook until just starting to slightly brown around the edges, another 10 minutes. 

4. Crack the eggs into 4 separate dishes. Using a spoon, stir the simmering water to create an eddy effect. Gently drop the eggs into the center of the eddy, recreating it after each one if necessary. Let the water do the work and cook the eggs until the whites have set, 3 to 4 minutes each. Once the eggs are set, use a slotted spoon to remove the eggs and place into the ice bath to stop the cooking. Keep the poaching liquid warm and at the ready. This can be done up to 1 hour ahead. 

5. When the vegetables are finished roasting, add them to the bowl with the miso butter and toss. Taste and adjust the seasoning. 

6. Place a pile of frisee on 4 salad plates and top with the roasted vegetables. Drop the eggs back into the warm poaching liquid to take the chill off and place your perfectly poached egg on top of your veggies. Drizzle each egg with some toasted sesame if desired and sprinkle with some salt and pepper.

Cook's Note

If you can't find pencil asparagus for this dish, just use regular asparagus. Use the top 3 to 4 inches and quarter them lengthwise. The same goes for the baby carrots; just peel and slice regular carrots in half lengthwise and then in half crosswise on a diagonal.

IDEAS YOU'LL LOVE

Chopped Salad with Roasted Vegetables

Recipe courtesy of Tiffani Thiessen

Warm Vegetable Salad

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Tart

Recipe courtesy of Laura Vitale

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Traditional Vegetable Curry

Recipe courtesy of Bal Arneson

Braised Tri-Tip Roast

Recipe courtesy of Tiffani Thiessen

Veggie Balls

Recipe courtesy of Marabella Meatball Co.

Roasted Asparagus with Orange Glaze

Recipe courtesy of Tiffani Thiessen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here