Recipe by Chef Kate
Another salad which takes advantage of the bounty of the Mid-Atlantic. A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a quick weeknight meal. Don't be intimidated by the many components of this recipe — this salad can be tossed together quickly.
For the Salad
- 6 slices brioche bread, crust trimmed, cubed
- 2 lbs asparagus, woody ends snapped off and discarded (about 2 bunches)
- 1 small frisee, cored, washed and torn into bite-sized pieces
- 4 cups mixed baby greens
- 1 lb smoked trout
- 6 eggs
For the Vinaigrette
- 3 tablespoons champagne vinegar
- 1⁄2 teaspoon Dijon mustard
- 1 teaspoon shallot, minced
- 1 teaspoon lemon zest
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon fresh dill, chopped
- 2 teaspoons fresh chives, chopped, divided
- 1⁄2 cup olive oil
Directions See How It's Made
- Preheat the oven to 375°F.
- Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
- Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
- Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
- For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
- Place the frisée and field greens in a large bowl. Add the croutons.
- Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
- Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
- Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
- Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
- Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
- Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
- Divide among 6 plates.
- Place a poached egg on top of each salad and garnish with the remaining chopped chives.