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Warm Salad of Spring Vegetable Medley, Poached Egg, and Pancetta Vinaigrette

by

Total Time: 40

Yield: 4 servings

This salad will shine as a main dish for lunch or a light dinner. Some markets sell precooked fava beans; if you can't find them, buy them in the pod, then blanch both the beans and the asparagus by boiling in salted water 2 to 3 minutes, until crisp-tender, then plunging immediately into cold water to stop the cooking.

Ingredients:

  • 4 eggs
  • Pinch of salt
  • Dash of vinegar
  • Ice water
  • 2 tablespoons olive oil
  • 1 bunch scallions sliced diagonally into 1-inch pieces
  • 6 ounces whole fresh morels
  • 1 teaspoon minced shallot
  • 1 teaspoon minced garlic
  • 1 cup peeled, blanched fava beans
  • 10 spears asparagus, sliced diagonally into 1-inch pieces and blanched
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 4 cups mixed greensVinaigrette:
  • 4 ounces pancetta, diced
  • 1 shallot, finely diced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1⁄4 cup sherry vinegar
  • 3⁄4 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

To poach the eggs: Bring 2 quarts water to a boil. Add a pinch of salt and a dash of vinegar; turn heat down to a light simmer. Crack and drop each egg into boiling water; poach about 3 minutes. Remove with slotted spoon and place in ice water.

To make the vinaigrette: In a skillet, brown pancetta over medium heat until crispy, about 8 minutes. Place shallot, mustard, honey, and vinegar in a bowl; whisk gently. Next, add oil, whisking as you go. Then add half the pancetta and season with salt and pepper to taste.

For the vegetable medley: In a nonstick pan, heat 2 tablespoons olive oil. Add scallions and cook 1 minute. Add the morels, shallot, and garlic; saut
Updated Wednesday, May 7th, 2003
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