This virtuous salad is reminiscent of what you’d be served at a well-reviewed bistro. The process of oven-blasting the vegetables serves to intensify their naturally occurring flavours by drawing out excess moisture, leaving behind a new, and improved, concentrated taste. And when caramelized veggies are paired with lacy greens, silky poached egg, and a mustard-forward dressing, you have a salad that wins. For a special finishing touch, garnish egg with a pinch of smoked salt.
Fresh-obsessed poached eggs
If you use older eggs for poaching, you’re more likely to see ghostlike wispies in the water. The fresher the egg, the “tighter” it will poach. Cook for 2 minutes for runny eggs, 3 minutes for a set white with a runny yolk, and 4 minutes for a more well-done egg with a yolk that’s still soft.
Bistro Salad with Caramelized Vegetables
Ingredients
- 2 large carrots, cut into 1/2 inch (1.25 cm) chunks
- 2 large parsnips, cut into 1/2 inch (1.25 cm) chunks
- 3 cups (750 mL) cubed celery root
- 1 Tbsp (15 mL) grapeseed or avocado oil
- 4 large organic eggs
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) apple cider vinegar
- 1 Tbsp (15 mL) grainy mustard
- 1 garlic clove, peeled and grated or very finely minced
- 1/4 tsp (1 mL) salt
- 8 cups (2 L) frisée and/or tender salad greens, torn into bite-sized pieces
- 1/3 cup (80 mL) almonds, preferably toasted, coarsely chopped
Nutrition
Per serving:
- calories374
- protein12 g
- total fat 24 g
- sat. fat4 g
- total carbohydrates32 g
- sugars8 g
- fibre9 g
- sodium403 mg
Directions
01
Preheat oven to 425 F (220 C) and place rimmed baking sheet in oven as it heats.
02
In large bowl, toss carrots, parsnips, and celery root with grapeseed or avocado oil and season with salt and pepper, if desired. Spread out on hot baking sheet and roast until vegetables are golden and tender, about 30 minutes, stirring once halfway.
03
Meanwhile, in large saucepan, bring 3 in (7.5 cm) of water to a simmer (the point when you see bubbles coming up to the surface, without full rolling bubbles). Into small bowl, crack an egg, then gently ease egg into simmering water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels as they are done.
04
In small bowl, whisk together olive oil, cider vinegar, mustard, garlic, and salt.
05
In large bowl, toss frisée or salad greens and roasted vegetables with dressing. Divide salad among 4 plates and top each with a poached egg. Sprinkle with chopped almonds.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
