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Inspired by a salad from one of my favorite restaurants, I did some homework to come up with the ingredients and techniques to make it at home. There are many parts to this but all are simple and two of them can be made the day before.  It's a wonderful salad with many flavors and looks pretty impressive. I hope you like it. 

PART I

Pickled Mustard Seeds

Ingredients

1 cup yellow mustard seeds

1 1/2 cups water

1 ½ cups apple cider vinegar (can also use white rice vinegar)

½ cup sugar

1-tablespoon kosher salt

Directions

Combine mustard seeds, water, vinegar, sugar, and salt in a saucepan and bring to a simmer over low heat. Cook mustard seeds, stirring frequently, until soft and Au Sec, about 45 minutes to an hour.  Let cool, then store seeds with whatever remaining brine are left in airtight container in fridge.  These should keep at least 3 months.

PART II

Caramelized Shallots

Ingredients

6 Shallots peeled

2 TB butter

4 tsp sugar 

4 tsp red wine vinegar

1/8 tsp salt

1/4 tsp pepper

Directions:

1. Preheat oven To 400 degrees.

2. Melt butter in an ovenproof sauté pan over medium heat. Stir in shallots and sugar and combine.  Add red wine vinegar, sprinkle in salt and pepper and toss well.  Transfer to oven and roast 15-25 minutes until tender.  

PART III

Meyer lemon vinaigrette

Ingredients

1/4 cup olive oil

1/4 cup apple cider vinegar

3 tablespoons freshly squeezed Meyer lemon juice

Zest of 2 Meyer lemons

1 tablespoon sugar

Directions

Whisk together olive oil, apple cider vinegar, lemon juice, 1/2 of lemon zest and sugar in a small bowl; set aside.  Save the remaining zest as a garnish for salad.

 

THE SALAD

Grilled Asparagus Salad w/ Poached Egg & Meyer Lemon Vinaigrette

Serves 4

Ingredients

1 bunch asparagus (pencil or standard)

High-quality extra-virgin olive oil

Kosher salt

4 to 5 ice cubes

3 tablespoons white vinegar

4 large organic eggs

2 cups baby washed arugula

1 cup grated Parmigiano-Reggiano

4-6 TB Meyer Lemon Vinaigrette 

4 TB of Pickled Mustard Seed (Recipe follows)

4-6 shallots, peeled and caramelized (Recipe follows) 

Directions

1. Preheat a grill pan or grill to medium-high heat.

2. Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.

3. Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.

4. Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.

5. To make the salad: Toss the arugula with half of the lemon vinaigrette. Add more if needed. TASTE! The salad should be dressed and flavorful but not soggy. Divide the arugula among individual plates. Divide and arrange the asparagus on top of the arugula on each plate.

6. While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Add a dollop, about 1 Tablespoon, of pickled mustard seed on top of egg, sprinkle each with some salt, Parmigianino and bit more lemon zest. Serve with caramelized shallots on side and a piece of crusty bread if desired.

Here are my other Recipe Blogs: What's Stacy Serving

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See you Wednesday Nights on In The Kitchen With David!   

Times:

4/20 8pm-11pm et  (JOIN ME LIVE on QVC's Facebook Page at 8pm et for a little wine tasting with Kevin O'Leary!)

4/27 7pm-10pm et

Bon Appetit! 

Stacey