Warm Salad with Lentils and Poached Egg
Salads • Abkhazian
Description
There are several simple methods to poach an egg. Place a culinary ring in a saucepan (or deep skillet) with gently simmering water, and carefully crack the egg into the ring. Crack the egg into a ladle, then gradually submerge the ladle into the boiling water, allowing the egg white to set slightly before gently releasing the egg into the water. Alternatively, crack the egg into plastic wrap, tie it securely, and cook it in boiling water. The dressing can be stored in the refrigerator for several days and served in a nice jar, as it pairs well with many salads.
Ingredients
- Lentils 0 oz
- Pumpkin 10 oz
- Corn Salad to taste
- Pistachios to taste
- Olive Oil to taste
- Chicken Egg 3 pieces
- Tahini 2 spoons
- Meyer Lemon Juice 2 spoons
- Maple syrup 1½ spoons
- Soy Sauce 1½ spoons
Step-by-Step Guide
Step 1
Cook the lentils in advance until they are tender, without adding salt. Green lentils take about an hour to cook.
Step 2
Cut the pumpkin (sweet potato) into 2x2 cm cubes.
Step 3
Spread the cubes on a baking sheet, lightly drizzling with oil.
Step 4
Bake for 10 minutes in a preheated oven on the grill setting.
Step 5
Toast the nuts in a dry skillet for 3-4 minutes until they release their oils.
Step 6
Prepare the dressing: whisk together the ingredients (tahini, lemon juice, maple syrup, and soy sauce) using a whisk, or blend them in a blender if making in advance.
Step 7
Combine all the ingredients in a large salad bowl. Top with poached eggs.
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