Poached eggs with grilled vegetables and steamed green beans was an inspiration from one of my favorite restaurants in Los Angeles, Bottega Louie. This was my inspiration as the moment I took my first bite I knew I was in heaven.
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poached
Spinach Salad with Poppyseed Dressing & Poached Egg
So it’s “Tasty Tuesday” and I have an amazing salad recipe for you…I have to warn you to keep your mind open for this one as it sounds far out but I will also say that this salad is one of our favorite salads ever. The first time I made it at home, I did a video tape of my daughter Kelsi eating this salad and all I heard from her was MmMmmmm…she couldn’t even talk. With the awards on on Sunday, my daughter requested the salad.
When I mentioned to have an open mind, I have to share my story. When I went to culinary school, our first class was all about salad. Who would think there was so much to think about in making a salad and that there could be such diversity in a salad. I realized in that first class that I had to have an open mind when it came to trying new things and that I really needed to embrace this new experience.
I know what you are thinking “what’s this have to do with salad and trying new experiences”. Well, let me tell you. When we first started off, we started with basic ingredients, spinach, bacon, tomato, goat cheese and hearts of palm. Then out of know where we put a poached egg on top and we drizzled the poppyseed dressing on top. I initially thought “no way” then I thought, i’m spending enough money on this culinary class that I better try it. With the yolk dripping into the spinach and the sweet dressing, I thought “no way”. Others tried it and liked it so I dipped in and tried it…it was like a “party in my mouth” lol, You had the salty flavor from the bacon, the sweet dressing, the rich yolk the tomato…OMG, my mouth is watering just thinking about it again (lol).
Basically you take your ingredients and you take it from here…
to here…
As weird as this salad sounds, I promise you that you will love it…if you have the courage to try it. While I didn’t post our poppyseed dressing, you can purchase your favorite one at the market or you can use your favorite poppyseed dressing you make at home.
Enjoy!
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A French Spinach Salad with Poppyse
Ingredients
- A handful Spinach, pre-washed
- 1 Hearts of Palm, drained and cut in fourths lengthwise.
- 2 ounces Goat cheese, crumbled
- 1 small Tomato, cluster vine ripened, cut into wedges per salad (leave seeds in)
- 1 large Egg for poaching
- 1 teaspoon White wine vinegar and a pinch of salt for poaching the eggs
- 1/4 cup Dressing per salad
To poach the eggs
Directions
- To poach your egg(s), put water in a pot with the vinegar and salt. Bring the water to a soft boil, create a small "whirlpool" with your water and with a perforated spoon, drop eggs 1 at a time and poach for 3 minutes you want that yolk so don't over cook it!
- In large mixing bowl add spinach, goat cheese and your poppyseed dressing...toss well.
- Arrange salad on your plate, add your chopped bacon, hearts of palm and tomato.
- Place you egg in center of the salad. You can drizzle extra poppyseed dressing if needed. To eat this salad cut into your egg and allow the yolk to fall into the salad as extra dressing. YUM!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use