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.
3 comments:
Yum! I never would have thought to top a salad with a poached egg. It looks delicious!
The perfect poached egg is a wonderous thing. I am totally with you on licking the plate!
H
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.
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