Spring Vegetable Salad with Poached Egg
Bright greens in zesty vinaigrette meet crunchy crumbs for a light, textured meal.
This fresh and vibrant spring vegetable salad captures the essence of the season—verdant greens, bright flavors, and a richness delivered by a perfectly poached egg. A combination of crisp-tender asparagus, broccolini, sweet English peas, edamame, and sugar snap peas delivers a striking tapestry of color and texture. Complemented by toasted pine nuts, a delicate lemon-herb vinaigrette, and herby, crunchy bread crumbs, this salad is topped with a luscious poached egg and shavings of pecorino cheese for a sophisticated finish. Ideal as a brunch centerpiece, an elegant starter, or a hearty meatless main course, this salad showcases the best of spring’s bounty while providing nourishing satisfaction.
Why You’ll Love This Recipe
- Seasonal and Healthy: Uses peak-season, nutrient-rich green vegetables for maximum flavor and nutrition.
- Textural Balance: Contrasts crisp vegetables with creamy egg yolk, crunchy bread crumbs, and buttery nuts.
- Easy Entertaining: Makes an impressive yet simple dish for garden parties, brunches, or a refreshing light dinner.
- Customizable: Easily adapted with other spring favorites, nuts, or additional herbs.
- Vegetarian-Friendly: Perfect for vegetarians; omit cheese or nuts to suit additional dietary needs.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Asparagus | 8 oz | Trimmed, cut into 2-inch pieces |
| Broccolini | 8 oz | Trimmed, stems halved lengthwise |
| Sugar Snap Peas | 6 oz | Strings removed, cut in half on a bias |
| Edamame | 6 oz | Shelled (about 1 cup) |
| English Peas | 6 oz | Shelled (about 1 cup, or use frozen if unavailable) |
| Pine Nuts | 2 tbsp | Toasted (or substitute blanched pistachios) |
| Bread | 1 cup | Day-old rustic bread, torn into pieces |
| Unsalted Butter | 2 tbsp | For toasting bread crumbs |
| Shallots | 2 tbsp | Minced, divided |
| Fresh Parsley | 2 tbsp | Minced, divided |
| Chives | 2 tbsp | Minced, divided |
| Fresh Lemon Juice | 2 tbsp | Plus 1 tsp lemon zest |
| Extra Virgin Olive Oil | 3 tbsp | |
| Large Eggs | 4 | Freshest possible for best poaching |
| White Wine Vinegar | 2 tbsp | For poaching water |
| Pecorino Romano Cheese | To taste | Freshly shaved (or Parmigiano-Reggiano) |
| Kosher Salt & Pepper | As needed | For seasoning |
Step-by-Step Directions
1. Blanch the Vegetables
- Bring a large pot of well-salted water to a rolling boil. Prepare an ice bath and a rimmed baking sheet lined with paper towels.
- Add asparagus, broccolini, and sugar snap peas to the pot. Blanch for 1 minute.
- Add edamame and English peas; continue to blanch for an additional 30–60 seconds, just until all vegetables are crisp-tender and vibrant green.
- Immediately transfer blanched vegetables to the ice bath. Cool completely, then transfer to paper towels and pat dry.
2. Toast the Nuts
- In a small, dry skillet over medium-low heat, toast pine nuts, stirring frequently, until fragrant and lightly browned (about 6–8 minutes). Be careful—they can burn quickly.
- Transfer to a plate to cool.
3. Prepare the Herbed Bread Crumbs
- Pulse torn bread in a food processor until fine crumbs form (about 30 seconds).
- Melt 2 tbsp unsalted butter in a medium skillet over medium heat. Add bread crumbs and toast, stirring often, until golden and crisp (5–7 minutes).
- Add 1 tbsp minced shallots and stir continuously for 30 seconds, just until fragrant.
- Remove from heat. Stir in 1 tbsp each minced parsley and chives; season with salt and pepper. Set aside.
4. Make the Lemon Herb Vinaigrette
- In a large bowl, combine fresh lemon juice, lemon zest, remaining shallots, parsley, and chives.
- Slowly drizzle in olive oil while whisking constantly until emulsified.
- Toss blanched vegetables and toasted pine nuts in vinaigrette; season with additional salt and pepper to taste.
5. Poach the Eggs
- Fill a medium pot with water and bring to a gentle simmer. Add vinegar and 1 tsp salt, stirring to dissolve.
- Crack each egg into its own ramekin (to ease transfer and prevent broken yolks).
- Stir simmering water in a circular motion to create a gentle whirlpool. Slide each egg into the center, swirling after each addition.
- Cover, turn off heat, and let sit for 5 minutes. Yolks will be runny but set, whites pillowy and tender.
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6. Assemble and Serve
- Divide the dressed salad among four plates.
- Sprinkle each serving generously with toasted herby bread crumbs.
- Make a gentle well in the center of each salad. Using a slotted spoon, transfer a poached egg to each plate, gently turning in bread crumbs for added texture (optional).
- Finish with shavings of pecorino cheese and an extra drizzle of olive oil, if desired.
- Serve immediately, encouraging diners to break the yolk so it mingles with the salad and dressing.
Chef’s Tips and Variations
- Toasted Nut Swap: Substitute pine nuts with blanched pistachios for an all-green look and deeper flavor.
- Vinaigrette Boost: Add a touch of Dijon mustard for more body and a gentle tangy lift.
- Herb Choices: Mix in fresh tarragon, basil, or dill for a different aromatic profile.
- Bread Crumb Texture: Use sourdough or country bread for an especially crisp, flavorful crumb.
- Egg Perfection: Use the freshest eggs available—they hold their shape best during poaching.
- Make-Ahead: Blanch vegetables up to 6 hours in advance; store, wrapped, in the fridge. Toast bread crumbs and nuts ahead, too.
Pairing Suggestions
- Wine: Crisp whites like vinho verde or New Zealand Sauvignon Blanc complement the salad’s freshness and acidity.
- Bread: Serve with slices of crusty country bread or focaccia for a satisfying meal.
- Side Dish: Complements simple grilled fish or roast chicken, but shines as a standalone vegetarian entrée.
Nutritional Benefits
- Rich in dietary fiber, vitamins A, C, K, and folate from the green vegetables.
- Protein from both edamame and the poached egg satisfies and sustains energy.
- Healthy fats from olive oil and pine nuts offer satiety and heart-protective benefits.
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead of time?
A: Most components can be prepared in advance: blanch and dry vegetables, toast nuts and bread crumbs, and mix vinaigrette. Poach eggs just before serving for best results.
Q: What other vegetables can I use?
A: Try fava beans, baby zucchini, green beans, or any young spring greens. Just adjust blanching times for tenderness.
Q: How do I prevent poached eggs from spreading in the water?
A: Use the freshest eggs you can find. Creating a whirlpool in the water helps the whites wrap around the yolks as they cook.
Q: Is this salad gluten-free?
A: It can be! Simply use gluten-free bread for the crumbs or omit them entirely. All other components are naturally gluten-free.
Q: How can I make this vegan?
A: Omit the poached egg and cheese. Add extra edamame or top with roasted tofu for plant-based protein, and use vegan butter for bread crumbs.
Final Thoughts
With its refreshing flavors, lively textures, and the simple luxury of a perfectly poached egg, this spring vegetable salad is a celebration of the season’s best produce. It’s an adaptable recipe that welcomes innovation—swap vegetables, try new nuts, or add herbs at will. Most important: relish spring’s return with every bite.
References
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