This beautiful salad is perfect any time of the year, anywhere and in any weather.
Total Time
30min
4.0
2 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
4
cups
Chanterelle Mushrooms
•
1
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Eggland's Best Classic Eggs
•
2
Corn Cobs
, cooked
•
2
cups
Green Beans
•
1
cup
Grape Tomatoes
•
1
Small
Onion
•
to taste
Vinaigrette
•
to taste
Ice
Cooking Instructions
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.
2.
Poach Eggland's Best Classic Eggs (2) to your preferred doneness, shock in ice water, place on absorbent paper.
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).
4.
Cut Corn Cobs (2) into thick slices.
5.
Cut Grape Tomatoes (1 cup) in half and slice Onion (1) into a fine julienne. Add prepared veggies to a bowl.
6.
Add the chanterelles, dress with Vinaigrette (to taste) and mix to coat all veggies generously with the dressing.
7.
To serve, place the salad in a serving dish, top with the poached eggs.
Nutrition Per Serving
CALORIES
434
FAT
13.9 g
PROTEIN
17.5 g
CARBS
70.7 g
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