By veronique | January 24, 2012
I borrowed this recipe from NY Times recipe section, one of my favorite places to look for recipes, however I made a few alterations when I made this at home! This makes for 1 main dish or 2 sides… As you can prepare pretty much everything in advance other than the poached egg, this is quite a good dinner party recipe.
For the dressing:
2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
1 teaspoon balsamic vinegar (optional)
Salt, preferably coarse sea salt to taste
Black Pepper, to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons walnut oil – the walnut oil makes the world of difference!
1 garlic clove, crushed
For the salad:
1/2 cup cooked quinoa
1 1/2 endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
2 white mushrooms, thinly sliced
1/4 yellow bell pepper, cut crosswise in thin slices
1 teaspoon chopped fresh herbs, like tarragon and chives
1 handful of rocket (not on nytimes recipe)
1/4 ounce (1 tablespoon) slivered Parmesan (I added far more than this!)
1 egg, poached
1. Make the dressing first so that the garlic, which you’ll pull out before tossing the salad, can marinate. In a bowl or something similar, whisk together the vinegar’s, salt, pepper and mustard. Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing. Let sit for around 15 minutes. Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons. If you are making this in advance put it in the refrigerator.
2. Combine the quinoa, endives, mushrooms, yellow pepper, rocket, herbs and Parmesan in a salad bowl. Add the 1 1/2 tablespoons dressing and toss together.
3. Poach the egg, if you have not done so already. Top the salad with the poached egg (sprinkle a tiny bit of salt) and eat up!