Endive And Quinoa Salad With Poached Egg Recipes

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ENDIVE AND QUINOA SALAD WITH POACHED EGG



Endive and Quinoa Salad With Poached Egg image

If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don't use in the refrigerator. It will keep until you use it up.

Provided by Martha Rose Shulman

Categories     dinner, for one, salads and dressings

Time 30m

Yield 1 main-dish serving or 2 side servings or starters

Number Of Ingredients 14

2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
1 teaspoon balsamic vinegar (optional)
Salt, preferably coarse sea salt or fleur de sel, to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil
2 tablespoons walnut oil
1 garlic clove, crushed
1/2 cup cooked quinoa
1 1/2 endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
2 white or cremini mushrooms, thinly sliced
1/4 yellow bell pepper, cut crosswise in thin slices
1 teaspoon chopped fresh herbs, like tarragon and chives
1/4 ounce (1 tablespoon) slivered Parmesan
1 egg, poached

Steps:

  • Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
  • Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
  • Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.

Nutrition Facts : @context http, Calories 1203, UnsaturatedFat 96 grams, Carbohydrate 29 grams, Fat 116 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 16 grams, Sodium 1021 milligrams, Sugar 2 grams, TransFat 0 grams

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE



Curly Endive Salad With Mustard Dressing, Egg and Gruyère image

This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Steps:

  • Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
  • Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
  • Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
  • Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

ENDIVE AND QUINOA SALAD WITH POACHED EGG



ENDIVE AND QUINOA SALAD WITH POACHED EGG image

Categories     Egg

Yield 1 or 2 servings

Number Of Ingredients 15

1 1/2 tablespoons of the following dressing:
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar (optional)
Salt, to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
1 garlic clove, crushed
For the salad:
1/2 cup cooked quinoa
1 1/2 endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
2 white or cremini mushrooms, thinly sliced
1/4 yellow bell pepper, cut crosswise in thin slices
1 teaspoon chopped fresh herbs, like tarragon and chives
1/4 ounce (1 tablespoon) slivered Parmesan
1 egg, poached

Steps:

  • 1. Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate. 2. Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together. 3. Poach the egg, if you have not done so already. Top the salad with the poached egg

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