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Spring has Sprung and this Seasonally Inspired Menu from our Chef Arvin Dhansew is the perfect way to start a meal

Last updated 5 years ago

Spring Pea Salad with Asparagus and Poach Eggs with Champagne Vinaigrette

2 cups of fresh Peas blanched

2 cups of fresh snow pea cleaned, blanch and cut into ½’s

1 bunch of green asparagus ½ blanched and cut into 1 inch pieces and ½ shaved using a peeler

1 cup of cleaned and blanch fava bean

6 whole eggs

Vinaigrette

1/2 cup olive oil

1/2 cup champagne vinegar

3 egg yolks (can substitute 4 tbl Dijon mustard)

Salt and pepper to taste

Method

Combine all ingredients in bowl and whisk well until dressing is creamy

Poached Eggs

In large pot add 3 qt of water with splash of white vinegar

Bring water to a gentle simmer (do not boil)

Crack eggs and place in individual small bowls

Gently place eggs in water

Cook for 3 mins or until the white completely covers the yolk

Gentle remove using a slotted spoon and place on kitchen towel

For salad

Place all beans and asparagus in bowl and tossed with dressing

Portion into six servings and gently place one poach eggs on each

Shaved Parmesan Cheese can be added here

 

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