Ingredients
- 1 cup salad greens
- ยพ cup cubed veggies
- ยพ cup cherry tomatoes
- 1 tablespoon olive oil
- 1 large egg
- 1 tablespoon vinegar
- 2 teaspoons sea salt
- Freshly cracked pepper
Instructions
- Add 1 cup of salad greens, ยพ cup cubed veggies (I used Persian cucumbers, zucchini, and yellow squash but this is a great food waste recipe to use whatever veggies you have on hand), and ยพ cup cherry tomatoes to a mixing bowl.
- Add 1 tablespoon of olive oil and mix to fully coat the veggies and greens.
- Plate the salad.
- Fill a small saucepan with enough water to fully cover an egg by a ยฝ inch.
- Add 1 tablespoon of vinegar and bring the water to a boil.
- Add 2 teaspoons of sea salt and return to a boil.
- Reduce heat so the water is at a very very low simmer.
- Swirl the water with a spoon to create a vortex and gently pour the egg into the center of the vortex.
- Let the egg whites set before stirring further. Cook the egg for 3 minutes for a runny yolk (which is the salad dressing in this recipe) or for 5 minutes for a firm yolk.
- Remove the egg from the water carefully with a slotted spoon allowing all the excess water to drain.
- Add the poached egg to the salad with freshly cracked pepper.
- Enjoy with a SIP Certified Chardonnay.
Storage Tips:
How to Store Greens
To keep salad greens, or any kind of green, fresh for weeks, add a towel to the container or bag they came in. Store such that the towel is on the bottom. This keeps them fresh at least 2X longer.
How to Store Olive Oil
Keep oil oil in a cool dark place in the pantry or on the counter. Do not store it above or near the stove where it will be exposed to heat or sunlight. Stored properly it can keep fresh for up to 2 years.
Jerry’s Hacks:
Slice Cherry Tomatoes Fast
You can quickly slice cherry tomatoes all at once by placing the tomatoes between two small salad places or lids. Whatever you use, there should be a rim at the top and bottom and a small gap in between. Take a very sharp knife and slice between the open space between the plates.
Saving Poached Eggs
You can poach many eggs at once using a shallow saute pan. While the vortex trick will not work, and they may spread a bit. After they poach, you can store them in water in the fridge for a day or two. Reheat them in warm water, covered for about 3 minutes.
