Cooking Instructions
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Step 1
Prepare the Soft Boiled
Eggs (2)
. Bring the water to a boil. Then, reduce the water to a rapid simmer. Add the eggs one at a time. Cook the eggs for 5 to 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold water.
Step 2
Lightly steam your
Leafy Greens (120 g)
with the
Shallots (10 g)
. Place in small pot with
Olive Oil (15 mL)
,
Sea Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Water (10 mL)
. Steam on medium heat until wilted. About 2-4 minutes.
Step 3
Place
Goat Cheese (115 g)
in food processor along with the
Olive Oil (8 mL)
. Blend.
Step 4
Add in your
Dried Mixed Herbs (1 g)
,
Sea Salt (1 dash)
,
Ground Black Pepper (1 dash)
, and
Garlic (as needed)
. Pulse blend again until whipped. Add more oil if you want it creamy. This will make 4-5 servings.
Step 5
Divide steamed leafy greens,
Cherry Tomatoes (75 g)
, soft boiled eggs,
Smoked Salmon (4 slices)
,
Dried Figs (to taste)
, 2 tablespoons whipped goat cheese, and
Roasted Almonds (to taste)
into 2 bowls, equally. I like to section them out into different sides of the bowl.
Step 6
Top the salad with
Marinated Green Olives (6)
,
Dried Figs (to taste)
,
Alfalfa Sprouts (to taste)
, and
Roasted Almonds (to taste)
.
Step 7
Drizzle the salad with
Red Wine Vinegar (to taste)
, and
Olive Oil (15 mL)
. Add salt and pepper if needed. Using a lemon wedge cut from the
Lemon (1)
squeeze some of the juice over each dish.
