Now that we're in the throes of the warmer months and on the cusp of berry season, it's been a glorious couple of months. Continue enjoying your trips to the market and all of the wonderful green produce of the spring and summer months!
Warm Weather Salad
- 3/4 c. sprouts
- 4 cherry tomatoes, halved
- 1/8 white onion, sliced
- 4 olives, sliced
- 1 c. snow peas
- 4 mushrooms, quartered
- 1 T. white wine vinegar
- 1 tsp. apple cider vinegar
- olive oil
- 4 basil leaves, torn for garnish
Heat 1 tsp. of olive oil in a pan. Add the mushrooms and cook for 3-4 minutes until they start to brown. Add the peas to the pan and season the peas and mushrooms with salt and pepper. Let them saute for 3-4 minutes.
In a small bowl, whisk together the vinegar and 1 T. of oil. Season with salt and pepper.
Start a small pot of water boiling.
While you wait, place the sprouts in the middle and place the tomatoes, olives and onions around the sprouts.
Add the vinegar to the boiling water. Drop in the egg and spoon the white over the yolk. Let the egg cook for 2-3 minutes; just until the white is cooked through.
Add the mushrooms and peas to the plate. Using a slotted spoon, transfer the egg to the top of the sprouts. Drizzle the vinaigrette around the remaining ingredients. Garnish with the basil.