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. And, it's simply divine in our Swiss Chard with Poached Egg Salad. 

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Johnny Miller

Recipe Summary

Servings:
4
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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