My radish sprout salad was an attempt to up-level my presentation of food as well as the flavor profiles of dishes I was preparing. The salad is composed of radish sprouts tossed with a homemade vinaigrette which I use on many dishes, complimented with organic blueberries and a poached egg. I love how the richness of the yolk complements the sweetness of the blueberries, the acidity of the vinaigrette, and the ever so slight hint of heat from the young sprouts.
Ingredients
Radish sprouts
Organic blueberries
Poached egg
Homemade vinaigrette
Preparation
Vinaigrette: 1/2 cup EVOO, 1/8 cup champagne vinegar, 1/8 other vinegar (sherry, white balsamic, white wine, other lighter color), tablespoon Dijon mustard, salt, and pepper – whisked together
Add sprouts and blueberries to a medium sized stainless steel bowl
Stir in the vinaigrette prior to serving and mix well with a pair of tongs
Poach the eggs, ensuring that the yolk will be very soft
Place salad into individual bowls, and place egg on top, serve
