• 3 Ratings

Fresh seasonal vegetables are the savory centerpiece of this impressive layered salad. Presented in a single bowl, the recipe is ideal for serving to guests-until you begin to scoop out portions, no one knows what delicious surprises linger beneath the top layer.

Unknown origin


Recipe Summary

Serves 5


Ingredient Checklist


Instructions Checklist
  • Bring a large stockpot of salted water to a boil, and add asparagus. Cook until bright green and tender, 4 to 6 minutes. Remove asparagus from water, and transfer to a bowl of ice water to stop the cooking. Remove from ice water, drain, and set aside.

  • Fill a large skillet with water, bring to a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time, into a small bowl, and then slide into simmering water. Poach eggs in simmering water. Using a skimmer, pull the whites over the yolks, until yolks are just set, 3 to 4 minutes. Remove eggs from the water with a skimmer, and transfer to a bowl of ice water to cool and stop cooking.

  • Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add shallots, and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken stock, and roasted garlic, if desired. Season to taste with salt. Cook until tender, about 5 minutes. Remove from pan, and reserve.

  • Place radicchio leaves in a large, shallow bowl. Arrange prosciutto on top in a decorative pattern.

  • Whisk balsamic vinegar, Dijon mustard, and remaining 2 tablespoons olive oil together in a small bowl. Season to taste with salt, pepper, and sugar. Drizzle vinaigrette over prosciutto.

  • Sprinkle cilantro over top, and cover with baby greens. Arrange asparagus in five bunches on greens in a spokelike pattern. Top with chervil.

  • Whisk together rice-wine vinegar and canola oil in a small bowl. Season to taste with salt and pepper. Drizzle vinaigrette over asparagus.

  • Remove poached eggs one by one, blotting them on a piece of bread (the bread acts as a natural sponge), and place each egg between two bunches of asparagus. Discard bread. Top with the morels. Garnish each egg with a sprig of parsley. Serve immediately.



3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0