Spring Greens with Poached Egg, Salad Recipe

Spring Greens with Poached Egg

This is a classic French recipe. This salad makes a perfect lunch or a great appetizer. Everyone you serve this delightful salad to will want the recipe.

Check out Linda's Salads and Salad Dressing.

Don't forget to check out my Lamb Chops with Cracked Pepper and Rosemary dinner menu and Prime Rib Dinner dinner menu which includes this wonderful Spring Greens with Poached Egg.

Spring Greens with Poached Egg

Toasted Baguette Slices:
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread

Preheat oven to 325 degrees F.

In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat.

Brush the garlic oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes; turn bread slices over and bake for an additional 10 minutes. Remove from oven and set aside.

Salad Ingredients:
10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the salad.

In a large mixing bowl, place the salad greens. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper. Pour over the greens and toss thoroughly. Arrange greens on individual plates; set salads aside.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well and lay on salad greens.

Sprinkle the top of the salads with parsley and pepper; place the toasted baguette slices around the edges of the plates. Serve immediately.

Makes 4 servings.