Name: Arugula and Asparagus Salad with Poached Eggs and Sumac Vinaigrette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 bunch asparagus (washed and trimmed); 4 cups arugula; 1 cup cherry tomatoes (halved); ¼ cup crumbled feta cheese (optional); 4 eggs (poached); 1 tablespoon minced shallot; 1 tablespoon lemon juice; ¼ cup extra virgin olive oil; 2 teaspoons Jamie Geller Sumac; Kosher salt; Freshly ground black pepper

Arugula and Asparagus Salad with Poached Eggs and Sumac Vinaigrette

This salad just seems fancy, but it’s not! (Shhh…) I like that it works for breakfast, lunch, or dinner (or fourth meal.) Here’s a secret: You can poach eggs up to 3 hours ahead of time and just carefully reheat under warm water. Easy but impressive.

To poach eggs: Individually crack eggs into a bowl or cup and bring a pot of water to a rolling boil. Using a large spoon, stir water to create a whirlpool effect. Gently pour cracked, checked eggs into boiling water. Cook for 3 minutes. Remove eggs using slotted spoon.

Arugula and Asparagus Salad with Poached Eggs and Sumac Vinaigrette

Prep Time 10

Cook Time 5

Total Time 15

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Servings

Ingredients

1 bunch asparagus washed and trimmed
4 cups arugula
1 cup cherry tomatoes halved
¼ cup crumbled feta cheese optional
4 eggs poached
1 tablespoon minced shallot
1 tablespoon lemon juice
¼ cup extra virgin olive oil
2 teaspoons Jamie Geller Sumac
Kosher salt
Freshly ground black pepper

Instructions

Bring a large pot of water to a boil and have ice water ready nearby. Blanch asparagus for 2 minutes, or just until the color turns bright green. Stop the cooking in the ice water and dice.
To make dressing, whisk together shallot and lemon juice in a medium bowl. Slowly drizzle in evoo while whisking. Then whisk in sumac, salt, and pepper to taste.
When ready to serve, toss arugula with asparagus, tomatoes, and dressing. Top with feta and eggs.