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RECIPE
10 INGREDIENTS7 STEPS30MIN

Veggie Salad with Chanterelles and Poached Egg

4.0
2 Ratings

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This beautiful salad is perfect any time of the year, anywhere and in any weather.
30MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
8 oz
Chanterelle Mushrooms
1 Tbsp
Extra-Virgin Olive Oil
to taste
Salt and Pepper
2
Corn Cobs , cooked
2 cups
1
Small  Onion
to taste
Vinaigrette
to taste
Ice

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Nutrition Per Serving

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CALORIES
438
FAT
13.9 g
PROTEIN
17.7 g
CARBS
71.5 g

Cooking Instructions

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Step 1
Saute Chanterelle Mushrooms (8 ounce) in Extra-Virgin Olive Oil (1 tablespoon) until golden-brown. Season with Salt and Pepper (to taste), set aside.
Step 2
Poach Egg (2) to your preferred doneness, shock in ice water, place on absorbent paper.
Step 3
Clean and blanch Green Beans (8 ounce) 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 Cob (2) into thick slices.
Step 5
Cut Grape Tomatoes (1 cup) 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.

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Nutrition Per Serving
Calories
438
% Daily Value*
Fat
13.9 g
18%
Saturated Fat
2.8 g
14%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
71.5 g
26%
Fiber
14.7 g
52%
Sugars
19.3 g
--
Protein
17.7 g
35%
Sodium
98.5 mg
4%
Vitamin D
7.0 µg
35%
Calcium
110.6 mg
9%
Iron
7.7 mg
43%
Potassium
1517.6 mg
32%
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