Cooking Instructions
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Step 1
Finely dice
White Onion (1/4)
and
Garlic (4 cloves)
.
Step 2
Dice
Zucchini (1)
.
Step 3
Saute
Frozen Green Peas (225 g)
with onion and garlic on medium-high heat for 2 minutes. Add
Chicken Stock (120 mL)
and simmer for 2 minutes.
Step 4
Emulsify with a stick blender until combined, then stir in the
Heavy Cream (60 mL)
to bring the puree together. Alternately, you can blend in a blender before stirring in the cream. Chill until ready to serve.
Step 5
Blanch remaining
Frozen Green Peas (225 g)
and diced zucchini in salted water for 2 minutes. Drain with a slotted spoon and shock in an
Ice (as needed)
bath once cooked.
Step 6
Add 1-inch of water into a small saucepan and bring to a boil. Once boiling, add
Eggs (4)
into the pot and let boil for 6 minutes, then place in an
Ice (as needed)
bath.
Step 7
Toast
Sourdough Bread (4 slices)
in the oven or on a grill pan for 2 minutes on each side or until golden brown.
Step 8
Peel the cooled eggs and slice in half.
Step 9
Assemble salad with pea puree on the bottom, topped with peas, zucchini,
Ricotta Cheese (240 g)
, zest of the Lemon or
Limes (2)
, and
Olive Oil (30 mL)
.
Step 10
Top with eggs and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Serve with toasted bread.
