Press, Recipes

Breakfast Salad with Smoked Salmon & Poached Eggs

I created this recipe for Eating Well. Get your daily quota of veg by swapping your a.m. oatmeal for a big bowl of greens.

Breakfast Salad with Smoked Salmon & Poached Eggs

Recipe by Maya Feller
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • ¼ cup lemon juice

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons cider vinegar

  • 1 teaspoon Dijon mustard

  • ⅛ teaspoon ground pepper, plus more for serving

  • 8 cups water

  • 1 tablespoon distilled white vinegar

  • 2 large eggs

  • 2 heads Little Gem lettuce, torn, or 4 cups mixed salad greens

  • 1 head Treviso or radicchio, torn (4 cups)

  • 1 small fennel bulb, thinly sliced

  • 2 radishes, thinly sliced

  • 1 cup chopped fresh dill

  • 1 cup fresh parsley leaves

  • 2 ounces thinly sliced smoked salmon

  • Ground cumin (optional)

Instructions

  • Whisk lemon juice, oil, cider vinegar, mustard and pepper in a large bowl.
  • Combine water and white vinegar in a large saucepan and bring to a boil. Reduce heat to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute.
  • Add lettuce (or salad greens), Treviso (or radicchio), fennel, radishes, dill and parsley to the dressing; toss to coat. Serve the salad topped with salmon and the eggs. Sprinkle with cumin and more pepper, if desired.

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