Recipe by blucoat
This healthy and low-calorie recipe is from Departures Magazine (Jan/Feb 2007) and is adapted from "Spa Cuisine" by famed chef Charlie Trotter. He serves this at One&Only Palmilla resort in Los Cabos. (Cooking time does not include prepping potatoes.)
Top Review by sugarpea
I'm so glad I found this in Meyer lemon season. I was concerned I wouldn't care for fennel but I loved it. We'll be having that vegetable more often. Guess you can teach an old dog new tricks. We tested this out as the meal salad for my mother-in-law's 85th birthday celebration. It passed muster. It's light but filling, colorful, a great combination of a not so frequently used ingredient, and the poached (homegrown) eggs were the perfect topper. Only change I will make is to lightly salt the potatoes after they've cooked. The salad dressing is just phenomenal. When the short Meyer lemon season is over I'll combine lemon juice and madarin orange juice to imitate it.
- 1 tablespoon minced red onion
- 1 1⁄2 teaspoons meyer lemon zest
- 1 tablespoon fresh meyer lemon juice
- 1 tablespoon extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 4 fingerling potatoes, cooked and cut into bite size pieces
- 2 cups Baby Spinach
- 3⁄4 cup shaved fennel
- 2 teaspoons white wine vinegar
- 4 eggs
- 8 slices smoked salmon, paper-thin slices, rolled up (3 oz. total)
Directions See How It's Made
- In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Then toss with the potatoes, spinach, and fennel in a separate bowl.
- Bring a saucepan of water to a simmer and add the vinegar.
- Crack each egg into a small cup and add to the water one by one. Poach for one minute and 20 seconds. Remove each egg with a slotted spoon.
- Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste.