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Roasted Tomato, Spinach, Beet and Poached Egg Salad https://www.metro.ca/userfiles/image/recipes/Salade-epinards-tomates-betteraves-œufs-7212.jpg PT20M PT20M PT40M
Preheat oven to 375°F (190°C). Lay tomatoes on a baking sheet and drizzle with oil. Roast 15 minutes or until their skins crack. Take out of the oven and set aside. Bring water to a boil, add vinegar and reduce to a simmer. Using a slotted spatula, stir boiling water clockwise. Break eggs, one by one, keeping the yolks intact, into the simmering water, turning them gently. Cook over low heat for 3 – 4 minutes or until whites are firm and yolks still soft. With a slotted spoon, transfer eggs to a bowl of ice water then drain on paper towels. Reserve. Dressing: In a bowl, whisk all ingredients together. Season and set aside. In a bowl, toss spinach, beets and lemon zest with dressing to taste. Adjust seasoning. Divide salad among 4 plates, add 4 roasted tomatoes, top with a poached egg (reheated in warm water if desired) and sprinkle with walnuts.
4
Roasted Tomato, Spinach, Beet and Poached Egg Salad

Roasted Tomato, Spinach, Beet and Poached Egg Salad

Rate this recipe
2 Votes
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • on-the-vine cherry tomatoes

  • 2 Tbsp.
    (30 mL)
    Irresistibles extra virgin olive oil
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  • 3 cups
    (750 mL)
    water
  • 2 Tbsp.
    (30 mL)
    Selection white vinegar
  • 4
    Irresistibles large eggs
  • 5 cups
    (1 1/2 L)
    spinach washed, rinsed and minced
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    SELECTED SIZES SELECTED VARIETIES

  • 6
    medium red beets cooked and cut into 8 wedges
  • 1
    strip of lemon zest finely chopped
  • 20
    walnuts roasted and chopped

  • salt & pepper to taste
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  • Irresistibles rice vinegar

  • 1/4 cup
    (60 mL)
    lemon juice
  • walnut oil

  • 3 Tbsp.
    (45 mL)
    fresh savory or thyme leaves

  • salt & pepper to taste
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Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C). Lay tomatoes on a baking sheet and drizzle with oil.

Roast 15 minutes or until their skins crack.

Take out of the oven and set aside.

Bring water to a boil, add vinegar and reduce to a simmer.

Using a slotted spatula, stir boiling water clockwise.

Break eggs, one by one, keeping the yolks intact, into the simmering water, turning them gently.

Cook over low heat for 3 – 4 minutes or until whites are firm and yolks still soft.

With a slotted spoon, transfer eggs to a bowl of ice water then drain on paper towels. Reserve.

Dressing: In a bowl, whisk all ingredients together. Season and set aside.

In a bowl, toss spinach, beets and lemon zest with dressing to taste. Adjust seasoning.

Divide salad among 4 plates, add 4 roasted tomatoes, top with a poached egg (reheated in warm water if desired) and sprinkle with walnuts.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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