This virtuous salad is reminiscent of what you’d be served at a well-reviewed bistro. The process of oven-blasting the vegetables serves to intensify their naturally occurring flavors by drawing out excess moisture, leaving behind a new, and improved, concentrated taste. And when caramelized veggies are paired with lacy greens, silky poached egg, and a mustard-forward dressing, you have a salad that wins. For a special finishing touch, garnish egg with a pinch of smoked salt.
Fresh-obsessed poached eggs
If you use older eggs for poaching, you’re more likely to see ghostlike wispies in the water. The fresher the egg, the “tighter” it will poach. Cook for 2 minutes for runny eggs, 3 minutes for a set white with a runny yolk, and 4 minutes for a more well-done egg with a yolk that’s still soft.
- 2 large parsnips cut into 1/2-inch chunks
- 3 cups cubed celery root
- 1 Tbsp grapeseed or avocado oil
- 4 large organic eggs
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp grainy mustard
- 1 garlic clove peeled and grated or very finely minced
- 1/4 tsp salt
- 8 cups frisée and/or tender salad greens torn into bite-sized pieces
- 1/3 cup almonds preferably toasted, coarsely chopped
