As you may know, we recently chicken-sat three very productive hens. And one of the benefits of chicken-sitting (besides the fluffiness, camaraderie and general chicken goofiness) is an abundance of eggs. It’s springtime, so a salad with poached egg on top seemed appropriate. And so this salad was born…
Gather a handful of fresh spring greens for each salad dish. Parsley is growing abundantly right now, so we can NOT eat it fast enough. Obviously, you’ll want other greens, too. Whatever you have on hand. Slice up several canned artichoke hearts and put them on the greens, along with 1/2 cup or so of garbanzo beans.
Poach an egg and place on top of the salad. Bring a large skillet of salted water to a simmer over medium-low heat. Add 1 T distilled white vinegar. Crack an egg into a little bowl and then slide the egg from the bowl into the simmering water. Do this with one more eggs if you’re serving two. Cook until the whites are cooked and the yolks are runny – about 3 minutes.
Make a mustardy vinaigrette. Whisk equal parts balasamic vinegar and vegetable oil in a little bowl. Then add in a bit of dijon mustard, salt and pepper. Taste, and add more of whatever of these ingredients is needed, to balance the flavor.
Pour the dressing over the top and enjoy.
- Leafy greens for two salads (or one if it’s just you)
- 1/2 cup of garbanzo beans
- 1/4 cup canned artichoke hearts (sliced)
- 2 eggs (fresh from the chicken if you have chickens on hand)
- balsamic vinegar
- vegetable oil
- dijon mustard
- salt and pepper