Monday, June 16, 2008

Simple Salad

It was a super-busy weekend, with the local farmer's market open Friday, a garage sale all day Saturday and some yard work for several hours yesterday in the hot, hot sun. And church. And a haircut. A sassy new summer hairdo. Hooray for short hair!

Since I was exhausted last night, dinner was a salad. I bought a head of Jericho lettuce at the farmer's market Friday--a Romaine variety, a light-green plant with a large, dense head that is bolt resistant and stays sweet in hot weather. It was a delightful base to my salad.

I topped the salad with plum tomatoes (salmonella be damned!), chunked cucumber and red bell pepper, sprinkled with salt and pepper, drizzled with a light vinaigrette, and all topped with a perfectly poached egg.

Yum! The egg yolk combined with the vinaigrette for a delicious sauce perfect for sopping with a piece of bread.

Well I didn't eat bread. I just licked the plate.


Mary said...

Yum! I never would have thought to top a salad with a poached egg. It looks delicious!

Hippolyra said...

The perfect poached egg is a wonderous thing. I am totally with you on licking the plate!


Amanda said...

Thanks, Mary--I can't take the credit for the idea though. I saw it on Top Chef and was inspired!

Hippolyra--I never thought an egg could elevate a salad that much. The yolk turned an ordinary oil-and-vinegar dressing into something special.

LinkWithin Related Stories Widget for Blogs