Cooking Instructions
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Step 1
Saute
Chanterelle Mushrooms (4 cups)
in
Extra-Virgin Olive Oil (1 Tbsp)
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 (2 cups)
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 (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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