Veggie Salad with Chanterelles and Poached Egg

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

225 g

Chanterelle Mushrooms

15 mL

Extra-Virgin Olive Oil

to taste

Salt

to taste

Ground Black Pepper

2

Eggs

2

Corn Cobs , cooked

225 g

Green Beans

150 g

Grape Tomatoes

1

Small Onion

to taste

Vinaigrette

to taste

Ice

Cooking Instructions

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Step 1

Saute Chanterelle Mushrooms (225 g) in Extra-Virgin Olive Oil (15 mL) until golden brown. Season with Salt (to taste) and Ground Black Pepper (to taste) , and set aside.

Step 2

Poach Eggs (2) to your preferred doneness, shock in ice water, place on absorbent paper.

Step 3

Clean and blanch Green Beans (225 g) by cooking them for 30 seconds in boiling water then transferring to a bowl of Ice (to taste) mixed with water (ice bath).

Step 4

Cut Corn Cobs (2) into thick slices.

Step 5

Cut Grape Tomatoes (150 g) in half and slice Onion (1) into a fine julienne. Add prepared veggies to a bowl.

Step 6

Add the chanterelles, dress with Vinaigrette (to taste) and mix to coat all veggies generously with the dressing.

Step 7

To serve, place the salad in a serving dish, top with the poached eggs.