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–+ servings

Asparagus & Nasturtium Salad with Crispy Egg

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Cook Time: 20 minutes
Total Time: 20 minutes
Tags: Farm Fresh, Healthful, Healthy, Spring, Vegetable
Course: Salad
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

Salad

  • 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

Truffle Vinaigrette

  • 2 oz. sherry vinegar
  • 4 oz. olive oil extra virgin
  • 1 Tbsp Salute Santé! White Truffle Grapeseed Oil
  • 1 Tbsp fresh oregano
  • 1 pinch salt and pepper

Crispy Egg

  • 1 egg per person
  • 1/2 cup flour
  • 1 beaten egg
  • 1 cup panko bread crumbs
  • 2 cups Salute Santé! Original Cold Pressed Grapeseed Oil

Instructions

Salad

  • Wash all greens.
  • Shave asparagus lengthwise to create ribbons
  • Using a mandolin, shave fennel and red onion into very thin slices.
  • Break frisse head into curly little leaves
  • Toss all greens into salad bowl.
  • Dress salad.
  • Top with arugula, fava beans, nasturtium flowers and leaves and shaved Parmesan.

Truffle Vinaigrette

  • Using a whisk blend the oil slowly into the vinegar, herbs and white truffle oil to be loosely emulsified.
  • Add seasoning.
  • Don’t worry if it separates, it is supposed to be a vinaigrette not a creamy dressing.
  • Dress salad.

Crispy Egg

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

Notes

Chef Mauro Pando Grace's Table