ENDIVE AND QUINOA SALAD WITH POACHED EGG

ENDIVE AND QUINOA SALAD WITH POACHED EGG image

Categories Egg

Yield 1 or 2 servings

Number Of Ingredients 15

1 1/2 tablespoons of the following dressing:
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar (optional)
Salt, to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
1 garlic clove, crushed
For the salad:
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:

1. 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. 2. Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together. 3. Poach the egg, if you have not done so already. Top the salad with the poached egg