Swiss Chard With Poached Egg Salad Recipes

SWISS CHARD WITH POACHED EGG SALAD

Steps:

• Combine garlic, anchovies, mustard, and vinegar. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper.
• In a medium skillet, bring three inches of water to a simmer. Poach eggs. Season with salt and pepper.
• Toss chard with vinaigrette and divide among four plates. Top each with a poached egg and Parmesan.

WARM LENTIL SALAD WITH POACHED EGGS

Steps:

• In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
• In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
• Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.

HOT SWISS CHARD SALAD

Steps:

• Marinate garlic clove in oil for 1 hour.
• Remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems). Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally.
• Pour over chard.
• Toss until well coated.
• Sprinkle with eggs and bacon.
• Toss lightly.
• Garnish with hard-cooked egg slices, if desired.
• Makes 4 to 6 servings.