American

Asparagus & Nasturtium Salad with Crispy Egg

Author Chef Mauro - Grace’s Table - Napa, CA

No ratings yet

Servings

6

Prep Time

10 minutes

Cook Time

20 minutes

This recipe is as delicious as it is beautiful! Chef Mauro of Grace’s table in Napa creates a festive Springtime celebration by creating a nest of shaved asparagus, fennel and arugula, topped with Nasturtium flowers and the crispy egg – what a showpiece!

Ingredients

  • 1 bunch Jumbo asparagus
  • 12 fava beans, (2/3 pods per salad)
  • 1/2 red onion, sliced
  • 1 florence fennel bulb
  • 1/2 lb curly wild arugula
  • 1 head frisse
  • 1 dozen Nasturtium flowers and leaves
  • 4 oz. reggiano parmigiano
  • 2 oz. sherry vinegar
  • 4 oz. Salute Santé! Napa Olive Oil
  • 1 Tbsp Salute Santé! White Truffle Grapeseed Oil
  • 1 Tbsp fresh oregano
  • 1 pinch salt and pepper
  • 1 egg, (per person)
  • 1/2 cup flour
  • 1 beaten egg
  • 1 cup panko bread crumbs
  • 2 cups Salute Santé! Cold Pressed Grapeseed Oil

Directions

  1. Wash all greens.
  2. Shave asparagus lengthwise to create ribbons
  3. Using a mandolin, shave fennel and red onion into very thin slices.
  4. Break frisse head into curly little leaves
  5. Toss all greens into salad bowl.
  6. Dress salad.
  7. Top with arugula, fava beans, nasturtium flowers and leaves and shaved Parmesan.
  8. Using a whisk blend the oil slowly into the vinegar, herbs and white truffle oil to be loosely emulsified.
  9. Add seasoning.
  10. Don’t worry if it separates, it is supposed to be a vinaigrette not a creamy dressing.
  11. Dress salad.
  12. Place eggs in boiling water for 5 minutes.
  13. Put directly into ice bath.
  14. Peel eggs.
  15. Follow classic breading procedure: Roll egg into flour, then beaten egg, then bread crumbs.
  16. At this point, eggs can be held until ready to serve.
  17. Deep fry at 350 degrees with Salute Sante! Grapeseed Oil until golden brown.
  18. Place on paper towel to absorb excess oil.
  19. Place egg on top of salad.
Back to recipes