Farmer’s Market Salad

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.

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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

  • Servings: 2
  • Time: 25 mins
  • Difficulty: Easy
  • Print

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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Once your asparagus and potatoes are done, assemble your salad, sprinkle with Jacobsen’s lemon zest salt and enjoy!

6 thoughts on “Farmer’s Market Salad

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