Poached Egg & Watermelon Radish Salad

For a brunch that feels light but is certainly filling, poached eggs do the trick. Here their creamy, runny yolk is balanced by peppery watercress and radishes, tempered by a slightly sweet Champagne vinaigrette.

SERVES 4

Dressing
2/3 cup extra virgin olive oil
3 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/2 shallot, finely minced
1/2 teaspoon sugar
1/2 teaspoon sea salt

Salad
1/2 lb watermelon radishes
2 bunches watercress, washed with stems removed
1/4 cup flat leaf parsley, chopped
2 tablespoons fresh tarragon, chopped

Poached Eggs
4 eggs
1/4 cup white vinegar

Combine all dressing ingredients together in a small lidded jar and shake vigorously until combined, about one minute. Slice the radishes paper thin, toss with dressing in a large bowl, and set aside to marinate.

Pour water into a saute pan to a depth of 4”. Add vinegar, and bring to a near boil. Break eggs individually into a small cup and gently slip into the water. Cover pan, turn heat to medium-low, and cook until whites are set and yolk appears slightly runny – about 3 minutes. Using a slotted spoon, remove eggs to a plate covered with a paper towel to drain.

Toss watercress, parsley, and tarragon with the radishes and dressing, and divide evenly between four plates. Top each with a poached egg. Garnish with flake sea salt and freshly cracked pepper. Serve immediately.

 

Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.

Image: BigStock