Warm Market Salad

TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

SALAD:
  • 140 grams (5 ounces) asparagus, thoroughly rinsed and woody ends trimmed
  • 1 teaspoon crushed garlic
  • 2 tablespoons olive oil, plus more for brushing
  • Salt and freshly ground black pepper
DRESSING:
POACHED EGGS:
  • 4 fresh eggs
recipe tools

Directions

For the salad: Preheat the oven to 180 degrees C (360 degrees F).

Place the asparagus and garlic in a roasting pan, drizzle with the olive oil and season with salt and pepper. Roast for 4 minutes, add the mangetout, toss together and roast for 2 more minutes. Set aside.

Heat a griddle pan until hot. Brush the courgette slices with olive oil and griddle until charred, 1 to 2 minutes on each side.

Arrange the vegetables on a serving platter together with the salami and goat cheese.

For the dressing: Put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine.

For the poached eggs: Fill a saute pan three-quarters full with water and bring to the boil. Add the vinegar, lower the heat and simmer gently with only a few bubbles. Crack the eggs one at a time into a measuring cup, gently drop into the simmering water and cook until the egg whites are set but the yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon and pat with kitchen roll (paper towels) to lose any excess water.

Place the eggs on top of the salad. Drizzle with the dressing and serve immediately.

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