Tule Peak Farmhouse Salad with Poached Egg and Fresh Goat’s Cheese

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!

Our leaf lettuces going directly into the salad bowl at the peak of the season.

Our leaf lettuces going directly into the salad bowl at the peak of the season.

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. 

Prepare Dressing  

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!    

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