This meal finds its way onto our farm’s table almost every single week. Served with a substantial appetizer, some crusty bread, and a glass of crisp white wine, this salad makes a perfect meal for a warm summer’s night. A fruit and cheese platter would be a nice way to finish the evening. Hopefully this recipe helps you use your CSA produce to its fullest potential!
Prepare the Greens
- Combine Tule Peak salad mix and baby beet greens in equal proportions – a portion of arugula would also be welcome here.
- If the greens have been in the fridge for more than a day or two, refresh them in cool water and dry them thoroughly either by spinning or by spreading them on a clean kitchen towel.
Dress greens with the following just before serving – this recipe should generously dress approximately 1 pound of greens
- 1 clove garlic – minced or grated on a fine microplane
- 1 tablespoon Dijon mustard
- 1/4 cup apple-cider vinegar, red-wine vinegar, or lemon juice
- 1 tablespoon balsamic vinegar
- 5 dashes of Worcestershire sauce or two anchovy fillet (optional)
- 1/3 cup extra virgin olive oil
- Pinch of salt and lots of freshly ground pepper.
- Whisk dressing until emulsified and salt is dissolved. Pour dressing over greens and toss with clean, bare hands.
Poach eggs – One or two eggs per person
- In a saucepan, bring 1 quart of water to a gentle simmer.
- To the simmering water add 1 tablespoon white or apple cider vinegar (Optional).
- Over a sink, crack each egg into a slotted spoon or small colander.
- Allow the loose portion of the white to drain and gently turn each egg into the simmering water, moving quickly to ensure near-equal cooking time.
- Simmer for 2 to 2 ½ minutes
- Remove poached eggs from pan with a slotted spoon or similar utensil.
- Place dressed greens on a plate and garnish with quartered cherry tomatoes and dollops of fresh goat’s cheese (chevre).
- Lay a poached egg or two over the salad.
Serve this salad with a crusty baguette or a loaf of true sourdough. Pour a glass of wine, break the soft egg yolk atop your salad, grab a piece of bread, and enjoy your supper and the summer sunset!