Asparagus & Nasturtium Salad with Crispy Egg

Super easy
Cook 20m
CategorySalads

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 showpiec …

INGREDIENTS

SALAD
1 bunch jumbo asparagus
12 fava beans (2/3 pods per salad)
1/2 red onion sliced
1 florence fennel bulb
1/2 pound curly wild arugula
1 head frisee
1 dozen Nasturtium flowers and leaves
4 oz. reggiano parmigiano
TRUFFLE VINAIGRETTE:
2 oz. sherry vinegar
4 oz. extra virgin olive oil
1 Tbsp. black truffle paste
1 Tbsp. fresh oregano
pinch of salt and pepper
CRISPY EGG:
1 egg per person
1/2 cup flour
1 beaten egg
1 cup panko bread crumbs
2 cups Salute Sante! Original Cold Pressed Grapeseed Oil

RECIPE NOTES

Chef Mauro Pando Grace’s Table

DIRECTIONS

DIRECTIONS

SALAD
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 frisee 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.

TRUFFLE VINAIGRETTE
1. Using a whisk blend the oil slowly into the vinegar, herbs and truffle paste to be loosely emulsified.
2. Add seasoning.
3. Don’t worry if it separates, it is supposed to be a vinaigrette not a creamy dressing.
4. Dress salad.

CRISPY EGG
1.Place eggs in boiling water for 5 minutes.
2. Put directly into ice bath.
3. Peel eggs.
4. Follow classic breading procedure: Roll egg into flour, then beaten egg, then bread crumbs.
5. At this point, eggs can be held until ready to serve.
6. Deep fry at 350 degrees with Salute Sante! Grapeseed Oil until golden brown.
7. Place on paper towel to absorb excess oil.
8. Place egg on top of salad.

NUTRITION FACTS

PRODUCTS IN THIS RECIPE

The Original Grapeseed Oil!™ 500ML
$9.95
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