Grilled Asparagus & Kale Salad
The soft poached egg makes this salad perfect for weekend brunch or served as a light dinner for two.
Prep time: 20 minutes
Yield: serves 2
200g Asparagus, trimmed
100g Morel Mushrooms*
50g Kale Leaves, washed & dried
3 Tbsp Parmesan Vinaigrette - recipe below
Pre heat a grill or grill pan on high heat. Snap off the woody ends of the asparagus and peel the skin halfway up the spears. Toss the asparagus with a small amount of canola oil and season with salt. Grill the asparagus until they are tender and slightly charred, then remove from the grill and set aside.
In a small sauté pan on medium high heat add 1Tbsp of butter with 1tsp canola oil. Add the morel mushrooms and sauté them, stirring occasionally until they are cooked, about three minutes. Add a pinch of salt and pepper, remove the mushrooms from the heat and set aside.
Fill a small pot with water, add a splash of vinegar and bring this to a simmer. Drop two eggs into the simmering water and cook for approximately three minutes for a soft poached egg. Remove the eggs from the water and set aside.
*If you use dried morel mushrooms, use 10g soaked in water until they are rehydrated, approximately 30 minutes and squeeze out the excess water before you sauté them.
Parmesan Vinaigrette: yield 300ml
1 Cup Parmesan cheese, grated
1 1/2 tsp Garlic, minced
3 Tbsp Capers, chopped
1 tsp Dijon Mustard
3 tsp Honey
1/2 tsp Black Pepper, freshly cracked
1/4 Cup Rice Vinegar
1/4 Cup White Vinegar
1/3 Cup Canola Oil
2 Tbsp Olive Oil
Add Salt to taste
Mix everything in a large mixing bowl and season with salt to taste. Store in a sealed container in the refrigerator.
Plating the salad:
Toss the grilled asparagus with 2 Tbsp of parmesan vinaigrette and place it onto two large plates. In a small mixing bowl add the washed kale and mix with 2-3Tbsp of parmesan vinaigrette. Place the kale and mushrooms on top of the asparagus and add the soft poached egg on top of the kale, season with salt and fresh cracked black pepper and enjoy!