Salads & Soups
Warm Spring Salad with Basil Chimichurri and Soft Boiled Eggs
Warm Spring Salad with Basil Chimichurri and Soft Boiled Eggs
Ingredients:
¼ cup Barrie Olive Oil Extra Virgin Olive Oil (EVOO)
1 lb. Portobello mushrooms, quartered
½ lb. fresh asparagus, trimmed into 2 inch pieces
1 tsp. Flor de Sal (Saltwest Barrie Olive Oil)
¼ tsp. fresh ground black pepper
4 large eggs (omit for egg free)
Basil Chimichurri
½ cup fresh basil leaves, plus more for garnish (optional)
¼ cup Extra Virgin Olive Oil (or try our Basil Infused olive oil for a flavour kick!)
2 tbsp. chopped fresh chives
2 tbsp. Traditional Balsamic Vinegar
½ tsp. Flor de Sal (Saltwest found at Barrie Olive Oil)
¼ tsp. fresh ground black pepper
Directions:
- Heat Olive Oil in large sauté pan. Add mushrooms and asparagus pieces and sauté for 10 min. Season with 1 tsp. of salt and ¼ tsp. of pepper.
- Fill a medium saucepan halfway with water and bring to a simmer (not a boil). Gently place eggs in the water and cook for 6 minutes at a simmer. Remove eggs and run under cool water. Once cooled, peel the eggs and set aside.
- Make the chimichurri by placing ingredients in food processor and puree until smooth.
- Place the mushroom and asparagus mixture on a serving platter. Slice eggs in half and arrange them yolk side up on top of the mushroom mixture. Drizzle the chimichurri over the salad. Garnish with basil, if desired.
- Salad is best served fresh, but will keep, undressed, in the fridge for a day. Drizzle leftover salad with chimichurri just before serving.
