Free Recipe Layered Spring Salad
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Layered Spring Salad Recipe
Coarse salt
25 Asparagus stalks – (to 30);
-trimmed
5 lg Eggs; room temperature
3 tb Olive oil
2 Shallots – (to 3); finely
-chopped
1/2 lb Morel mushrooms; well
-cleaned
2 tb White wine
2 tb Chicken stock or water
1 Roasted garlic clove;
-(optional)
2 Heads radicchio; washed
5 sl Prosciutto
1 tb Balsamic vinegar
1/2 ts Dijon mustard
Freshly ground pepper; to
-taste
1 pn Granulated sugar
2 tb Fresh cilantro
5 c Baby salad greens
1/4 c Chervil
2 tb Rice-wine vinegar
1 tb Canola oil
1 sl Bread
5 Sprigs flat-leaf parsley
Layered Spring Salad Preparation
Bring a large stockpot of salted water to a boil, and add asparagus. Let cook until bright green and tender, 4 to 6 minutes. Remove asparagus from water, and transfer to a bowl of ice water to stop the cooking. Remove from ice water, drain, and set aside. Fill a large skillet with water, bring to a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time, into a small bowl, and then slide into simmering water. Poach eggs in simmering water. Using a skimmer, pull the whites over the yolks, until yolks are just set, 3 to 4 minutes. Remove the eggs from the water with the skimmer, and transfer to a bowl of ice water to cool and stop cooking. Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add shallots, and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken stock, and clove of roasted garlic, if desired. Season to taste with salt. Cook until tender, about 5 minutes. Remove from pan, and reserve. Place radicchio leaves in a large shallow bowl. Arrange prosciutto on top in a decorative pattern. Whisk balsamic vinegar, Dijon mustard, and remaining 2 tablespoons olive oil together in a small bowl. Season to taste with salt, pepper, and a pinch of sugar. Drizzle vinaigrette over the prosciutto. Sprinkle cilantro over top, and cover with baby greens. Arrange the asparagus in bunches on greens in a spokelike pattern. Top with chervil. Whisk together rice-wine vinegar and canola oil in a small bowl. Season to taste with salt and pepper. Drizzle vinaigrette over asparagus. Remove the poached eggs one by one, blotting them on a piece of bread. (The bread acts as a natural sponge.) Place 1 egg in between each spoke of asparagus. Discard bread. Top with the morels. Garnish each egg with a sprig of parsley. Serve immediately. Serves 5. Cuisine: Mexican Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 629 Calories (kcal); 34g Total Fat; (50% calories from fat); 70g Protein; 5g Carbohydrate; 346mg Cholesterol; 6206mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 5
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