Here's everything you need for this spring salad with poached eggs and bread crumbs. This recipe takes 30 minutes and makes four servings.
Ingredients to Gather
12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans)
12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas)
Kosher salt
8 ounces asparagus, woody ends removed, stalks cut on a sharp bias at 1-inch intervals pieces (225g)
6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g)
8 ounces broccolini, woody ends removed, cut on a sharp bias at 1-inch intervals pieces (170g)
6 ounces stale hearty bread, crusts removed (170g)
3 tablespoons unsalted butter (25g)
2 tablespoons minced shallot, divided (about 1 small; 30g)
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh chives
Freshly ground black pepper
1 tablespoon (15ml) juice and 2 teaspoons (5g) zest from 1 lemon
3 tablespoons extra-virgin olive oil (45ml)
4 poached eggs
Directions to Follow
Start by shucking the fava beans and peas and discarding the pods. Next, boil a large pot of salted water and prepare an ice bath. After this, blanch the favas, peas, asparagus, snap peas, and broccolini in the boiling water one at a time for 1 minute, place in the ice bath to cool, and then place on tray lined with paper towel and pat dry. Remove the skins from the fava beans individually and then set the vegetables aside and move on to the next step. Now, take the bread and tear it into small pieces, and then place in a blender, food processor or chopper. Pulse until you have fine bread crumbs.
After this, heat butter over medium heat in a small skillet until melted, and then add the bread crumbs and cook for about 5 minutes or until golden and crisp, stirring and tossing the mixture frequently. Now, add half of the shallots and cook for about 30 seconds or until fragrant, stirring frequently. Remove it from the heat, and then half of both the parsley and the chives, tossing the mixture to combine it. Add salt and pepper to taste. Next, combine the lemon juice, lemon zest, and remaining shallot, parsley, and chives in a large bowl, using a whisk to mix it together. Now, add the olive oil by drizzling it in, whisking it constantly. Now add the blanched vegetables, tossing to combine, and then add salt and pepper to taste before dividing the vegetables evenly between four bowls, leaving an indentation for the egg.
Finally, take the poached eggs and place them in the skillet along with the bread crumbs, and then gently turn the eggs to coat them in the bread crumbs. Top the salad with the eggs along with any remaining bread crumbs, and then serve immediately.
Wow! Now that's what we call a salad! Have you ever had a salad like this before? What did you think of it? Share your thoughts in the comment section below!
Article Source: Serious Eats
Looks good!!