Thursday, October 20, 2011

asparagus salad with a poached egg, goat cheese, and tomatoes with a citrus vinaigrette

5-7 asparagus stalks (per person)
tomatoes (sliced into wedges)
goat cheese (crumbled)
a poached egg (recipe below)
sun dried tomatoes
citrus vinaigrette (recipe below)

citrus vinaigrette:
juice of 2 lemons
juice of 1 lime
1 tbsp. white balsamic vinegar
2 tsp. dijon mustard
pinch kosher salt
pinch freshly cracked black pepper
1/3 cup extra virgin olive oil

whisk the orange juice, lime juice, white balsamic, mustard, salt and pepper together. while still whisking slowly pour in the olive oil until everything is mixed together.

makes about 1 cup dressing.

poached egg:
4 cups water
2 tbsp. cider vinegar

in a medium size pot bring the water and vinegar mixture to a boil. crack the egg into a small bowl. reduce the heat to a slight simmer, and slowly add in the egg. with a spoon move the egg around to slowly form a ball, and cook for about 5 mins. when the egg looks in form remove and set aside. repeat process until every needed egg is poached.

assembling the salad:
bring a saute pan with salted water, and blanch the asparagus for 2-3 mins. remove and transfer to an ice bath. drain excess water. plate the asparagus, tomato wedges, goat cheese crumbles, sliced sun dried tomatoes, and poached egg. drizzle with the citrus vinaigrette.

enjoy :)


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