The weather has been so nice lately, I thought a light salad would be great. I love the little bite that arugula has, so I chose this over the red leaf for now. For me, turning a salad into a meal doesn't mean throwing 15 ingredients and a heavy dressing into the mix. It means poached eggs.
Gonna have to work on staging.
My poached eggs are less than camera worthy. And the money shot of the bright yellow yolk oozing out of its little white cocoon was a complete mess. But, ooh, were they delicious. My goal this weekend is to work on my food photography skills.
Arugula Salad with Red Wine Vinaigrette and Poached Eggs
In a large metal or glass bowl whisk red wine vinegar while drizzling olive oil in. (I tend to use a lower olive oil to vinegar ratio than most vinaigrettes call for. I've accounted for that here. If it tastes to vinegar-y to you, add more oil.) Season dressing with salt and pepper to taste.
When the water is barely simmering, add 2T white vinegar. Crack one egg at a time and hold with two hands as closely to the water surface as tolerable. Open the egg so that it falls into the water in one piece and the yolk is completely surrounded by white. Repeat with second egg. Poach for 2 minutes and 30 seconds.
While the eggs are poaching, toss the arugula in the dressing. Arrange on a plate. Use a vegetable peeler to shave a few pieces of cheese to the salad.
When the egg is finished, use a slotted spoon to gently remove the eggs. Place on top of salad and enjoy!
- 2 cups Arugula, trimmed and washed
- 2T Extra Virgin Olive Oil
- 1.5T Red Wine Vinegar
- 2T White vinegar
- 2 Eggs, room temperature
- Parmigiano-Reggiano cheese
In a large metal or glass bowl whisk red wine vinegar while drizzling olive oil in. (I tend to use a lower olive oil to vinegar ratio than most vinaigrettes call for. I've accounted for that here. If it tastes to vinegar-y to you, add more oil.) Season dressing with salt and pepper to taste.
When the water is barely simmering, add 2T white vinegar. Crack one egg at a time and hold with two hands as closely to the water surface as tolerable. Open the egg so that it falls into the water in one piece and the yolk is completely surrounded by white. Repeat with second egg. Poach for 2 minutes and 30 seconds.
While the eggs are poaching, toss the arugula in the dressing. Arrange on a plate. Use a vegetable peeler to shave a few pieces of cheese to the salad.
When the egg is finished, use a slotted spoon to gently remove the eggs. Place on top of salad and enjoy!
No comments:
Post a Comment