Escarole and Poached Egg Salad








8 cups torn escarole or arugula

1 large tomato, halved and cut into wedges

1/2 cup frozen peas, thawed

Vegetable oil

4 eggs

1 recipe Red Wine Vinaigrette

1/4 cup finely shredded Parmesan cheese (1 ounce)

4 slices whole grain country-style bread, toasted

  1. Divide escarole and tomato among four salad bowls. Divide peas among the salad bowls; set aside.
  2. For poached eggs, line a plate with paper towels; set aside. Fill a large skillet with 2 inches of water.* Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break 1 of the eggs into a cup and slip egg into the simmering water. Repeat with the remaining 3 eggs, allowing each egg an equal amount of space in the skillet. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, carefully transfer eggs to the prepared plate to dry.
  3. Place an egg on top of each salad. Drizzle with Red Wine Vinaigrette. Sprinkle with Parmesan cheese. Serve with toast.

From the Test Kitchen

If desired, add a teaspoon of white vinegar to the water. This will help the egg stay together while cooking and will produce less stringy pieces of egg white.

Red Wine Vinaigrette

2 tablespoons red wine vinegar

4 teaspoons olive oil

1 teaspoon snipped fresh oregano or 1/2 teaspoons dried oregano, crushed

1/2 teaspoon Dijon-style mustard

1/4 teaspoon cracked black pepper

1/8 teaspoon salt

  1. In a screw-top jar combine vinegar, oil, oregano, mustard, pepper, and salt. Cover and shake well to combine.

Nutrition Facts (Escarole and Poached Egg Salad)

Per serving: 272 kcal , 13 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 215 mg chol. , 432 mg sodium , 23 g carb. , 8 g fiber , 4 g sugar , 17 g pro.