Ingredients with Measurements:
- 4 large eggs
- 1 bunch of asparagus, trimmed
- 4 cups mixed greens
- 1/4 cup sliced almonds
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil.
2. Reduce the heat to a simmer and add a tablespoon of white wine vinegar.
3. Crack the eggs into separate small bowls.
4. Use a slotted spoon to create a whirlpool in the pot and gently pour the eggs into the center of the whirlpool.
5. Poach the eggs for 3-4 minutes or until the whites are set but the yolks are still runny.
6. Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
7. In a mixing bowl, whisk together olive oil, white wine vinegar, salt, and pepper to make the dressing.
8. In a separate pot, blanch the asparagus for 2-3 minutes or until tender.
9. Drain the asparagus and rinse with cold water to stop the cooking process.
10. Arrange the mixed greens on a plate and top with the blanched asparagus.
11. Sprinkle sliced almonds and crumbled feta cheese over the salad.
12. Drizzle the dressing over the salad.
13. Place the poached eggs on top of the salad.
14. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Water temperature for poaching eggs: simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 16g
- Carbohydrates: 7g
- Protein: 9g
Substitutions for ingredients:
- Mixed greens can be substituted with arugula or spinach.
- Sliced almonds can be substituted with walnuts or pecans.
- Feta cheese can be substituted with goat cheese or blue cheese.
- White wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the salad.
- Top the salad with grilled chicken or shrimp for added protein.
- Substitute the asparagus with green beans or broccolini.
Tips and tricks:
- Use fresh eggs for best results when poaching.
- Create a whirlpool in the water before adding the eggs to help keep the whites together.
- Rinse the asparagus with cold water after blanching to prevent it from overcooking.
Storage instructions:
- This salad is best served immediately and should not be stored.
Reheating instructions:
- This salad should not be reheated.
Presentation ideas:
- Arrange the salad on a large platter for a family-style presentation.
- Serve the salad in individual bowls or plates for a more formal presentation.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the eggs are overcooked, the yolks will be hard and not runny.
- If the asparagus is undercooked, it will be tough and difficult to eat.
Food safety advice:
- Make sure to cook the eggs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Poached eggs have been a popular breakfast dish for centuries and were often served in royal households.
Flavor profiles:
- This salad has a fresh and light flavor with a slightly tangy dressing and creamy feta cheese.
Serving suggestions:
- This salad is perfect for a light lunch or brunch.
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