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Tuesday, September 13, 2016

Endive and Quinoa Salad With Poached Egg





Martha Rose Shulman  
  Time About 30 minutes 
 Yield 1 main-dish serving or 2 side servings or starters 

If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don’t use in the refrigerator. It will keep until you use it up. 

Featured in: Dinner For One: Poached Eggs And Vegetables. 

Ingredients
For the dressing
2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
1 teaspoon balsamic vinegar (optional)
 Salt, preferably coarse sea salt or fleur de sel, to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil
2 tablespoons walnut oil
1 garlic clove, crushed

For the salad
½ cup cooked quinoa
1 ½ endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
2 white or cremini mushrooms, thinly sliced
¼ yellow bell pepper, cut crosswise in thin slices
1 teaspoon chopped fresh herbs, like tarragon and chives
¼ ounce (1 tablespoon) slivered Parmesan
1 egg, poached

Preparation
For the dressing
1. Make the dressing first so that the garlic, which you’ll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
2. Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
3. Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.

Advance preparation: The dressing will keep, without the garlic clove, for at least a week in the refrigerator. Keep it in a squeeze bottle and use as needed. The quinoa will keep for 3 or 4 days in the refrigerator.

Nutritional information per serving
420 calories; 26 grams total fat; 5 grams saturated fat; grams polyunsaturated fat; grams monounsaturated fat; 192 milligrams cholesterol; 32 grams carbohydrates; 11 grams dietary fiber; 266 milligrams sodium; 18 grams protein

http://cooking.nytimes.com/recipes/1013890-endive-and-quinoa-salad-with-poached-egg



 

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