Here in Portland, there is a farmer’s market in almost every neighborhood, but most are closed through the Winter, with the exception of a couple. This past weekend the one in my neighborhood opened, so of course, I had to go. I love the farmer’s market because not only is everything fresh, organic, and cheaper than at the grocery store, but I like it because I can just walk around and get ideas for meals.
This week they had some beautiful purple asparagus and pea shoot greens, so I thought why not make a salad? I also really love farmer’s market eggs more than store bought eggs. The fresher I can get them, the better! So I, of course, had to add a poached egg on top because I have an egg obsession. This salad might seem intimidating to some because of the poached egg, but I guarantee it’s very easy and pretty quick to put together.
Farmer's Market Salad
- 1 bunch asparagus
- 1 bunch pea shoot greens, or greens of your choice
- 1/2 lb small potatoes
- 2 tablespoons mint, chopped
- 2 eggs
- Jacobsen’s Lemon Zest salt for sprinkling
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt and pepper
- 6 tablespoons olive oil
- Preheat the oven to 425 degrees. Toss the asparagus, and potatoes in some olive oil, salt, and pepper. Spread them out on a cookie sheet and roast in the oven for 20 mins. Flipping once at around 10 mins.
- While those are in the oven roasting get the dressing together by mixing the red wine vinegar, lemon juice, dijon, garlic, salt, pepper, and olive oil in a small bowl.
- After that, fill a small sauce pot with enough water to cover the eggs and bring it to a boil. Once boiling crack your eggs and drop them in gently, it can help if you crack them into a small bowl then just gently dump them in. Let them boil for 3 mins then take them out with a slotted spoon and set aside.
- Once your asparagus and potatoes are done, assemble your salad, sprinkle with Jacobsen’s lemon zest salt and enjoy!