Veggie Salad with Chanterelles and Poached Egg

11 INGREDIENTS • 7 STEPS • 30MINS

Veggie Salad with Chanterelles and Poached Egg

Recipe

4.0

2 ratings

This beautiful salad is perfect any time of the year, anywhere and in any weather.

Love This Recipe?

Veggie Salad with Chanterelles and Poached Egg

Save

This beautiful salad is perfect any time of the year, anywhere and in any weather.

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

https://chefsopinion.org/

30MINS

Total Time

$4.62

Cost Per Serving

Ingredients

Servings

2

us / metric

4 cups

Chanterelle Mushrooms

1 Tbsp

Extra-Virgin Olive Oil

to taste

to taste

Ground Black Pepper

2

Sponsored

Eggland's Best Classic Eggs

2

Corn Cobs, cooked

2 cups

1 cup

1

Small Onion

to taste

Vinaigrette

to taste

Ice

Nutrition Per Serving

VIEW ALL

Calories

434

Fat

13.9 g

Protein

17.5 g

Carbs

70.7 g

Love This Recipe?

Veggie Salad with Chanterelles and Poached Egg

Save

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

https://chefsopinion.org/

Cooking Instructions

Hide images

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 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 Eggland's Best Classic Eggs (2) to your preferred doneness, shock in ice water, place on absorbent paper.

step 2 Poach Eggland's Best Classic 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 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.

step 7 To serve, place the salad in a serving dish, top with the poached eggs.

Tags

0 Saved

top