SEASONAL RECIPE: Spinach and Warm Asparagus Salad with Shaved Egg and Croutons
Spinach and Warm Asparagus Salad with Shaved Egg and Croutons
By: Cory Schreiber, Culinary Artist-in-Residence, The International Culinary School at The Art Institute of Portland
Pre-heat oven to *375 then to broil.
1-pound young spinach leaves (de-stemmed and washed)
3 fresh farm eggs, soft boiled. Bring a pot of water to a boil, place eggs in the water, boil for nine minutes, remove eggs, and crack on the edge of a bowl and then cool off in ice water for 4-5 minutes. Remove outer shell and set aside.
Using a baguette, country loaf, levain or rye bread. Hand tear the bread into fork size pieces and toss in a little oil olive (2 tablespoons) and salt. Plan of 4-6 pieces of crouton for each salad. Bake croutons in a 375*f oven for 15 minutes or until golden brown and crispy on the outside and slightly soft inside. Set aside
16 spears of medium sized asparagus. If the ends are tough, break off the bottom of the spears and discard. Peel the asparagus from the tip down. Season the asparagus with salt and baste lightly with olive oil using your hands or a pastry brush. Place asparagus into a sauté pan or onto a flat baking sheet. Place on the oven rack, about 4-6 inches away from the broiler and begin to cook. About 2-3 minutes until soft and lightly colored. Remove from the broiler and let stand. Do this about five minutes before you are ready to make the salad.
Red wine vinaigrette:
¼ cup olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
Salt and salt and freshly ground black pepper to taste
Whisk ingredient together and set aside
Place spinach in a large bowl. Add croutons and season with salt and freshly ground black pepper, add the red wine vinaigrette and thoroughly toss the salad using your hands.
Place the asparagus on the plate.
Place salad on top of the asparagus. Rough chop the eggs or use a box grater, shaving the cooked egg over the top and serve.