Monday, February 9, 2009

Poached Egg Salad

Nothing like a poached egg with a runny yolk inside that spills out when cut. The yolk makes an instant sauce with the olive relish that sits on top. The thick slice of toasted ciabatta bread with feta cheese spread is perfect for sopping up the sauce.

Toast the generous slice of ciabatta bread by brushing with olive oil and cook it on the grill or in a hot pan. Just a little browned and not too hard.

The feta cheese spread is a mixture of french feta cheese, chopped toasted walnuts, fresh minced parsley, olive oil and salt and cracked black pepper.

The olive relish is chopped green and kalamata olives with capers, minced fresh parsley, red pepper flakes, olive oil and just a smidge of fresh lemon juice. I rinse my olives and capers before chopping to get some of the saltiness out of it.

The salad is a mix of baby greens, yellow beets and for a little bite and texture, chopped curly green endives. Watercress or frisee would also be a nice addition. Season the salad with a sprinkle of salt and black pepper and toss with olive oil and balsamic vinegar.

Assemble and top with a poached egg or two.

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