BISTRO SALAD WITH POACHED EGGS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
- Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
- Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.
Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 205 milligrams, Sodium 970 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 21 grams
ENDIVE AND QUINOA SALAD WITH POACHED EGG
If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don't use in the refrigerator. It will keep until you use it up.
Provided by Martha Rose Shulman
Categories dinner, for one, salads and dressings
Time 30m
Yield 1 main-dish serving or 2 side servings or starters
Number Of Ingredients 14
Steps:
- Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
- Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
- Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.
Nutrition Facts : @context http, Calories 1203, UnsaturatedFat 96 grams, Carbohydrate 29 grams, Fat 116 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 16 grams, Sodium 1021 milligrams, Sugar 2 grams, TransFat 0 grams
ENDIVE SALAD WITH EGG AND ANCHOVY
For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal - or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.
Provided by David Tanis
Categories lunch, salads and dressings, main course, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
- Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
- Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
- Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
- Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.
ENDIVE, PEAR, AND ROQUEFORT SALAD
Steps:
- Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
- In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.
POACHED EGG WITH CURLY ENDIVE SALAD
Steps:
- Remove the dark green outer leaves from: 2 large heads of curly endive (frisée). Separate into individual leaves and wash and dry well. Cut into 1/3-inch pieces: 2 bacon slices. Warm in a small heavy pan, over medium heat: 2 teaspoons olive oil.
- Add the bacon pieces and cook until brown and rendered, but not crisp. Remove from the pan. Pour off the fat from the pan and reserve. To make the dressing, mix together: 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, Salt, Fresh-ground black pepper, 1 garlic clove, crushed. Whisk in: 2 1/2 tablespoons olive oil, 1 1/2 tablespoons bacon fat.
- Taste for salt and acid and adjust as needed. Fill a heavy saucepan with 4 cups of water and add: 1 1/2 tablespoons red wine vinegar. Heat to just below a simmer and slide in: 4 eggs, cracked from their shells.
- Poach for 3 1/2 to 4 minutes. Use a slotted spoon to remove them from the water and keep warm. Put the vinaigrette into a large bowl (remove the crushed garlic clove), add the bacon, and put the bowl over the pan of hot water to warm. Add the greens and toss well. Divide the greens among 4 warm plates. Gently blot the eggs dry, and put 1 egg on top of each salad. Grind a little black pepper over the top and serve immediately.
- Variations
- Other greens work well in this salad: try spinach, escarole, dandelion greens, or tender radicchio varieties such as Castelfranco or Sugar Loaf.
- The warm salad can be served without poached eggs.
- Omit the bacon, increasing the amount of olive oil in the dressing to make up for the loss of bacon fat.
- Make some rustic croutons and toss them while still hot with fine-chopped garlic. Dress the croutons with a little vinaigrette and toss with the greens.
- notes
- A freshly laid organic egg simply poached is an incomparable delicacy.
- Eggshell fragments can be easily retrieved, scooped up with half a broken eggshell.
ENDIVE AND QUINOA SALAD WITH POACHED EGG
Steps:
- 1. Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate. 2. Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together. 3. Poach the egg, if you have not done so already. Top the salad with the poached egg
More about "endive and quinoa salad with poached egg recipes"
RED QUINOA WITH SPINACH, CHERRY TOMATOES, AND …
From bonappetit.com
POACHED EGG SALAD RECIPE | MYFOODBOOK
From myfoodbook.com.au
POACHED EGG SALAD | RECIPE EGGS.CA | GET CRACKING
From eggs.ca
QUINOA SALAD WITH POACHED EGGS | BETTER HOMES & GARDENS
From bhg.com
- In a medium saucepan cook bacon until browned and crisp. Drain bacon on paper towels. Pour bacon drippings into a bowl.
- Return 2 teaspoons of the bacon drippings to the saucepan. Cook and stir onion and garlic in hot drippings over medium heat 3 to 5 minutes until onion is tender. Stir in quinoa and the water.* Cover and simmer 12 to 15 minutes or until water is absorbed. Cool quinoa completely.
- Meanwhile, finely chop the bacon and pistachios together. In a bowl whisk together the next five ingredients (through pepper). Add cooled quinoa mixture and the mixed greens; toss gently to coat.
- To poach eggs, fill a large skillet halfway with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining eggs, positioning so the eggs don't touch. Simmer, uncovered, 3 to 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Remove eggs from pan with a slotted spoon; blot on a paper towel to remove excess water.
ENDIVE AND QUINOA SALAD WITH POACHED EGG
From heraldtribune.com
ENDIVE AND QUINOA SALAD WITH POACHED EGG - NEWS
From blueridgenow.com
EASTER EGG SALAD WITH QUINOA RECIPE - SIMPLY QUINOA
From simplyquinoa.com
ENDIVE AND QUINOA SALAD WITH POACHED EGG RECIPE
From pinterest.com
CURLY-ENDIVE SALAD WITH BACON AND POACHED EGGS - WILD WILLOW FARM
From wildwillowfarm.org
CONFETTI QUINOA SALAD WITH POACHED EGG - ANNABEL KARMEL
From annabelkarmel.com
POACHED EGG WITH CURLY ENDIVE (OR FRISEE) SALAD
From blog.narrativefood.com
CURLY-ENDIVE SALAD WITH BACON AND POACHED EGGS RECIPE
From myrecipes.com
10 BEST EGG SALAD QUINOA RECIPES | YUMMLY
From yummly.com
SOUTHWESTERN ROASTED VEGETABLE QUINOA SALAD WITH POACHED EGG
From joyfulhealthyeats.com
QUINOA AND POACHED EGG SALAD – GOBOROOT.COM
From goboroot.com
ENDIVE AND QUINOA SALAD WITH POACHED EGG RECIPE
From pinterest.com
GREEN SALAD WITH POACHED EGG - RICARDO CUISINE
From ricardocuisine.com
CURLY-ENDIVE SALAD WITH BACON AND POACHED EGGS - DELISH
From delish.com
POACHED EGG & AVOCADO BREAKFAST SALAD - JAR OF LEMONS
From jaroflemons.com
LOADED QUINOA POACHED EGG BREAKFAST BOWLS! - CLEAN FOOD CRUSH
From cleanfoodcrush.com
SESAME MUSHROOM QUINOA SALAD - DISHING UP THE DIRT
From dishingupthedirt.com
POACHED EGG SALAD - JAMIE GELLER
From jamiegeller.com
QUINOA SALAD WITH POACHED EGG (2) | ANNABEL KARMEL
From annabelkarmel.com
RECIPES FOR HEALTH: ENDIVE AND QUINOA SALAD WITH POACHED EGG
From japaneseteasetblog.blogspot.com
CURLY ENDIVE LETTUCE SALAD WITH BACON AND POACHED EGG
From joeshealthymeals.com
LENTILS QUINOA SALAD WITH POACHED EGG RECIPE BY CRISTINA MENNAH …
From naomidsouza.com
FRISéE AND POACHED EGG SALAD, A FRENCH CLASSIC - SAUCE
From simmerandsauce.com
ENDIVE AND QUINOA SALAD WITH POACHED EGG — RECIPES FOR HEALTH | POACHED ...
From pinterest.fr
FLORIDA CURLY ENDIVE SALAD WITH CRISPY BACON, CHERRY TOMATOES AND ...
From followfreshfromflorida.com
SALAD LYONNAISE WITH POACHED EGG – NICK STELLINO
From nickstellino.com
14 DELICIOUS WAYS TO COOK WITH ENDIVE - RECIPES FROM NYT …
From cooking.nytimes.com
FRENCH FRISéE SALAD WITH BACON & POACHED EGGS RECIPE
From myrecipes.com
ENDIVE AND QUINOA SALAD WITH POACHED EGG — RECIPES FOR HEALTH …
From pinterest.co.uk
QUINOA CAKES WITH POACHED EGGS & ROASTED VEGETABLES
From domesticsuperhero.com
CURLY-ENDIVE SALAD WITH BACON AND POACHED EGGS RECIPE
From foodandwine.com
QUINOA PATTIES WITH POACHED EGGS – SAVORED GRACE
From savoredgrace.com
GRILLED VEGETABLE SALAD WITH POACHED EGGS | RICARDO
From ricardocuisine.com
WARM FRISéE AND BELGIAN ENDIVE SALAD WITH BACON AND POACHED EGGS
From onegirlcatering.com
COLD CHOPPED QUINOA SALAD WITH EGGS - WALDER WELLNESS, RD
From walderwellness.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love