Fresh Market Salad

I had a little “souci” today.  My computer screen turned green :(  Not over worried, I rushed around the corner to my computer man.  Unfortunately, he was on vacation and had left behind, to mind the store, a young apprentice who immediately informed me that he was an expert and didn’t know when he would have the time to fix my computer as it was 15 minutes to lunchtime.  After an imperfect French browbeating as only an old American lady can administer , I informed him that I would return for my computer at 3:00 p.m. today and would like it fixed and cleaned by then.  Period.

So anyway, I made a beautiful vegetable salad featuring fresh asparagus, fava, peas, mangetout, jambon cru and a poached egg.  Lovely!  Another fresh salad, inspired by this month’s Saveurs magazine.

Fresh Market Salad

Steamed, young asparagus spears, halved vertically

Fava beans, shelled, blanched and outer skin removed

Peas, shelled and steamed

Mangetout green beans, blanched

A handful of roquette

Shaved Parmesan

8 slices jambon cru (Bayonne)

4 poached eggs

4 tbsp olive oil

4 tbsp balsamic vinegar.

Arrange the asparagus, fava beans, peas, green beans and roquette on 4 individual plates. Scatter Parmesan cheese on top.  Mound two slices of jambon cru on each plate, then add the hot poached egg.

Whisk together the olive oil and vinegar and drizzle on top of the salad.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes, Salad, Vegetables and tagged , , , , , , , . Bookmark the permalink.

9 Responses to Fresh Market Salad

  1. HAHA!

    That young apprentice had no idea what was coming!

    From the post, it looks like it all worked out :-) Beautiful lunch too. I love poached eggs!

  2. Tessa says:

    Great looking salad!

  3. Mad Dog says:

    Excellent salad ;-)
    To be fair to the young apprentice, the length of time involved in fixing a computer equates to how long is a piece of string… Sounds like the string was short this time!

  4. Pingback: Grilled Chicken and Vegetable Stew | Cooking in Sens

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