Pea and Bean Salad with Poached Eggs
Ingredients
- Ingredients
- 300 grams thick Beans
- 250 grams Peas
- salt
- 250 grams Snow peas
- 4 sprigs Basil
- 3 Tbsps Sherry vinegar
- 1 tsp Mustard
- 1 tsp sugar
- 25 milliliters Walnut oil
- 25 milliliters grapeseed oil
- freshly ground peppers
- 4 Tbsps White vinegar
- 4 eggs
Preparation steps
Blanch beans and peas in salted boiling water, about 5 minutes. Immediately drain and plunge into ice water. Pinch beans between forefinger and thumb to open pods. Remove beans.
Rinse and blanch snow peas in salted boiling water, about 2 minutes. Immediately drain and plunge into ice water. Rinse basil, shake dry and strip leaves from stems.
To make dressing: Whisk together sherry vinegar, mustard, sugar and both types of oil. Season with salt and pepper. Mix drained vegetables and basil with dressing.
In a large pot, bring water, vinegar and a dash of salt to boil. One by one, break eggs into a ladle and gently slide into the water. Reduce heat to low and simmer about 4 minutes (the yolk should still be runny).
Divide vegetable salad among plates. Lift eggs gently from the water, drain and place on top of salads. Season with pepper.
