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Bistro Salad with Poached Egg

Bistro Salad with Poached Egg

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 23 minutes

Cook Time: 7 minutes

Ingredients: Add ingredients to List

3 Tbsp. olive oil, divided
8 scallions, ends trimmed and green sections trimmed off by 1/2 inch
2 Tbsp. plus 2 tsp. balsamic vinegar, divided
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. freshly ground black pepper, plus additional for garnish
1 1/2 tsp. fresh tarragon, finely chopped
1 large tomato, cut in wedges
1 (5 oz.) pkg. spring mix salad greens
4 eggs

directions:

1. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add scallions and cook, stirring, for 4 minutes, until they begin to brown. Add 2 tsp. of the vinegar and cook until scallions are soft, but not falling apart, and the vinegar has created a glaze, about 30 seconds more. Remove from heat. Scallions may be prepared several hours in advance; cover and keep at room temperature, or refrigerate if they sit for more than an hour.
2. Make the vinaigrette. In a small bowl, mix mustard, salt, pepper, and tarragon. Add remaining 2 Tbsp. vinegar and stir until smooth. Whisk in remaining 2 Tbsp. oil. Alternately, combine the ingredients in a jar with a tight-fitting lid and shake well to combine. The vinaigrette can be made 2 days ahead of time; cover and refrigerate.
3. When ready to serve, place tomato in a small bowl and toss with 1 Tbsp. of thevinaigrette. Place greens in a larger bowl and toss with the remaining dressing.Divide greens among 4 plates. Place 2 scallions on top of the greens on each plate, forming an ?X? to create a bed for the eggs. Divide the tomato among the 4plates, arranging decoratively around thegreens.
4. Poach the eggs. Fill a large saucepan with water and bring to boil over highheat. Crack 1 egg into a small bowl. When water boils, reduce heat to medium-low. Gently drop in the egg and cook for 3 minutes (you can cook 1 or 2 eggs at a time). Use a slotted spoon to remove the eggs from the water, making sure to let any water drip off. Repeat for remaining eggs. Place an egg on each salad on top of the scallions. Garnish with black pepper if desired, and serve immediately, while the eggs are still warm.
Source: Hannaford fresh Magazine, March - April 2013

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Quantity Ingredients  
3 Tbsp. olive oil, divided  
8 scallions, ends trimmed and green sections trimm  
2 Tbsp. plus 2 tsp. balsamic vinegar, divided  
2 tsp. Dijon mustard  
1/4 tsp. salt  
1/4 tsp. freshly ground black pepper, plus additio  
1 1/2 tsp. fresh tarragon, finely chopped  
1 large tomato, cut in wedges  
1 (5 oz.) pkg. spring mix salad greens  
4 eggs  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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