New This Month

Swiss Chard with Poached Egg Salad

1

Raw kale salads may be in the spotlight these days, but Swiss chard is the next star green. The earthy leaves can stand up to the pungent Caesar trinity: anchovies, garlic, and Parmesan.

  • Servings: 4

Photography: Johnny Miller

Source: Whole Living, October 2011

Ingredients

  • 1 clove garlic, minced
  • 4 anchovies, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 large eggs
  • 6 cups thinly sliced Swiss chard, stems removed
  • 2 tablespoons freshly grated Parmesan

Directions

  1. Combine garlic, anchovies, mustard, and vinegar. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper.

  2. In a medium skillet, bring three inches of water to a simmer. Poach eggs. Season with salt and pepper.

  3. Toss chard with vinaigrette and divide among four plates. Top each with a poached egg and Parmesan.

Cook's Notes

Perfectly Poached: Crack one egg at a time into a teacup or small bowl and gently slide into barely simmering water. Repeat with remaining eggs. Cook until white is just set and yolk still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.

Reviews Add a comment