ENDIVE AND QUINOA SALAD WITH POACHED EGG

Endive and Quinoa Salad With Poached Egg image

If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don't use in the refrigerator. It will keep until you use it up.

Provided by Martha Rose Shulman

Categories dinner, for one, salads and dressings

Time 30m

Yield 1 main-dish serving or 2 side servings or starters

Number Of Ingredients 14

Ingredients

2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
1 teaspoon balsamic vinegar (optional)
Salt, preferably coarse sea salt or fleur de sel, to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil
2 tablespoons walnut oil
1 garlic clove, crushed
1/2 cup cooked quinoa
1 1/2 endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
2 white or cremini mushrooms, thinly sliced
1/4 yellow bell pepper, cut crosswise in thin slices
1 teaspoon chopped fresh herbs, like tarragon and chives
1/4 ounce (1 tablespoon) slivered Parmesan
1 egg, poached

Steps:

Make the dressing first so that the garlic, which you'll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.

Nutrition Facts : @context http, Calories 1203, UnsaturatedFat 96 grams, Carbohydrate 29 grams, Fat 116 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 16 grams, Sodium 1021 milligrams, Sugar 2 grams, TransFat 0 grams