Endive and Quinoa Salad With Poached Egg

By Martha Rose Shulman

Endive and Quinoa Salad With Poached Egg
Andrew Scrivani for The New York Times
Total Time
About 30 minutes
Rating
5(15)
Notes
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If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don’t use in the refrigerator. It will keep until you use it up.

Featured in: Dinner for One: Poached Eggs and Vegetables

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Ingredients

Yield:1 main-dish serving or 2 side servings or starters

    For the Dressing

    • 2tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
    • 1teaspoon balsamic vinegar (optional)
    • Salt, preferably coarse sea salt or fleur de sel, to taste
    • 1teaspoon Dijon mustard
    • 6tablespoons extra virgin olive oil, or 4 tablespoons olive oil
    • 2tablespoons walnut oil
    • 1garlic clove, crushed

    For the Salad

    • ½cup cooked quinoa
    • 1½endives, preferably a mix of red and green, cut crosswise into ¾-inch slices
    • 2white or cremini mushrooms, thinly sliced
    • ¼yellow bell pepper, cut crosswise in thin slices
    • 1teaspoon chopped fresh herbs, like tarragon and chives
    • ¼ounce (1 tablespoon) slivered Parmesan
    • 1egg, poached
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1208 calories; 116 grams fat; 16 grams saturated fat; 0 grams trans fat; 68 grams monounsaturated fat; 28 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 14 grams protein; 1034 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Dressing

    1. Step 1

      Make the dressing first so that the garlic, which you’ll pull out before tossing the salad, can marinate. In a bowl or a glass measuring cup, whisk together the vinegars, 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 15 minutes. Remove the garlic, whisk the dressing and measure out 1½ tablespoons. Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.

    2. Step 2

      Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl. Add the 1½ tablespoons dressing and toss together.

    3. Step 3

      Poach the egg, if you have not done so already. Top the salad with the poached egg and enjoy.

Tip
  • Advance preparation: The dressing will keep, without the garlic clove, for at least a week in the refrigerator. Keep it in a squeeze bottle and use as needed. The quinoa will keep for 3 or 4 days in the refrigerator.

Ratings

5 out of 5
15 user ratings
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Sharon in DC

I'll be using this as a side for 2. Is the nutritional information for a main serving for 1?

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