Ingredients
For Salad
1 1/2 cups fresh or frozen peas (cooked and chilled)
1 1/2 cups asparagus, cut into 1 1/2 inch pieces (cooked and chilled)
1/2 cup radish, thinly sliced and chilled
1 1/2 tbls. fresh dill, finely chopped
For Vinagrette
1/2 cup extra virgin olive oil
3 tbls. white wine vinegar
1 tbls. dill chopped finely
Juice from 1 large lemon
Salt and Pepper to Taste
4 medium eggs
Preparation
Mix salad ingredience and chill. Slowly whisk the white wine vinegar into the extra virgin olive oil. Whisk in remain ingredience for vinegrette.
For egg. Bring 2 quarts water to simmer in a pot. Add 2 tbls. regular vinegar. With left hand, stir the water in a clockwise motion to create a whirl pool in middle of water and slowly drop cracked egg into water. Allow to poach and not break until the whites are set. Remove egg with a slotted spoon.
To assemble
Toss chilled salad mixture with vinegrette. Season to taste with salt and pepper. Gently place poached egg on top of salad and serve. If you happen to have any creme fraiche it goes great on top of the poached egg.
