Arugula, Sugar Snap Pea and Poached Egg Salad

Arugula, Sugar Snap Pea and Poached Egg Salad

This recipe sprung to life one fine, June afternoon as I strolled through the Union Square Market wondering, “what’s for dinner?” Sugar snap peas lay in heaps at many a farm stand, so those went into my bag. In went some baby arugula for a lemony contrast. I completed my produce pillage with yellow and green zucchinis, selected for color. At home I added goat cheese, at once milky and zesty, and some breadcrumbs I amped with garlic for texture. In France, entrée salads are often topped with a poached egg; when negotiated open with a fork, the yolk provides a creamy sauce all its own. I garnished my salad with just a crack of pepper, french vinaigrette and a dusting of lemon zest—voila!

Sugar snap peesLemonZucchiniArugula

 

Ingredients:

  • Dijon mustard
  • champagne or white wine vinegar
  • olive oil
  • sea salt, pepper
  • baby arugula
  • sugar snap peas
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 lemon
  • 1 tablespoon salted butter
  • mint olive oil
  • breadcrumbs or croutons
  • 1 minced garlic clove
  • creamy goat cheese
  • 1 egg per person

Procedure:

Set a small pot to boil on high heat; you want simmering water. Wash arugula, sugar snap peas, lemon and both zucchinis and set to dry.

Make your vinaigrette.

On medium heat, melt butter until it starts to bubble. Sauté peas about 6 minutes, until they are bright, but still crunchy. Add sea salt, pepper and a healthy squeeze of lemon juice to taste, then cover and set aside.

Sugar snap pees and lemon
Cut both zucchinis in half, lengthwise. Using a mandolin, reduce halves to thin slices, about 1/8 inch thick. With your knife, cut the slices into ribbons. For this salad, use the ribbons with skin (and thus, color). Sauté gently in mint oil over medium-low heat until cooked through. Finish with sea salt and pepper, then set aside, covered.

Sliced zucchini 1 Sliced zucchini 2Sliced zucchini 3Sliced zucchini 4

In the same pan you used to cook the peas, heat garlic on medium-low heat for 2 minutes. Add breadcrumbs or croutons, and toss for a few minutes, until toasted and the garlic is mixed. (You can use store bought, or make your own). Set aside, uncovered.

Zucchini in bowlToasted bread crumbs

 

Poach as many eggs as there are people. Set on parchment paper.

Poached egg

Toss arugula with vinaigrette in a big bowl. Add the goat cheese, and mix thoroughly. Spoon salad into individual bowls, and top first with sugar snap peas, then breadcrumbs, then zucchini, then poached egg. Finish eggs with a sprinkle of pepper and grated lemon zest.

Arugula, sugar snap pea and poached egg salad 1

Arugula, sugar snap pea and poached egg salad 2

Arugula, sugar snap pea and poached egg salad 3

Arugula, sugar snap pea and poached egg salad 4

One comment

  1. Cassie

    Love the poached egg! Can’t wait to try it at my next dinner party!

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