Arugula and Asparagus Salad with Poached Eggs and Sumac Vinaigrette
Servings
4 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.