Lemony Watercress Salad with Wild Rice, Asparagus, Mushroom & Poached Egg
 
Prep time
Cook time
Total time
 
The textures in this warm salad are spot on. Best of all, it’s super easy to make and is the perfect spring salad!
Author:
Serves: 2
Ingredients
  • 4 tablespoons lemon juice, divided use
  • 1 tablespoon Dijon mustard
  • 4 tablespoons extra virgin olive oil, divided use
  • kosher salt and black pepper as desired
  • 1 shallot, peeled and thinly sliced
  • 6 mushrooms, wiped clean and thinly sliced
  • 8 fresh asparagus spears, cut into 3-inch pieces
  • ⅔ cup cooked wild long-grain rice
  • 2 large eggs
  • 4 cups watercress, trimmed of thicker stems
Instructions
  1. Bring 2-inches of water to a simmer in a shallow pan. In a small bowl, whisk together the lemon juice, Dijon mustard, 3 tablespoons olive oil, and salt & pepper to taste; set aside.
  2. Heat remaining 1 tablespoon olive oil over medium-high heat in a medium sauté pan. Add the shallot and cook until softened, about 2 minutes. Add the mushrooms and 1 tablespoon water and cook until softened and light brown in color, about 4 minutes. Add the asparagus and cook until crisp-tender, about 3 minutes. (Note: Add additional water if pan becomes too dry).
  3. Meanwhile, add the remaining 1 tablespoon lemon juice to the simmering water. Crack the eggs into individual custard cups or small ramekins and gently release into the simmering water. Turn off heat, cover, and let sit for 4 minutes. Carefully remove with a slotted spoon and drain on paper toweling.
  4. Dividing evenly, assemble the watercress, rice, and asparagus mixture in two bowls. Top each with a poached egg, a sprinkle of salt and pepper as desired, and a drizzle of the vinaigrette. (Note: Alternately, add the warm vegetables to the vinaigrette and toss with watercress and rice before topping with poached egg.)
Notes
Though optional, the addition of lemon juice to the simmering water helps the egg whites to remain intact while poaching.

Alternately, add the warm vegetables to the vinaigrette and toss with watercress and rice before topping with poached egg.
Recipe by GreenThumbWhiteApron.com at http://www.greenthumbwhiteapron.com/lemony-watercress-salad-with-wild-rice-asparagus-mushroom-poached-egg/