Salad with poached egg, strawberries, avocado and baby spinach
2 servings
40 minutes
This salad embodies the elegance of French cuisine, combining a delicate poached egg, juicy strawberries, and creamy avocado on a bed of young spinach and arugula. The dish's history is rooted in France's gastronomic tradition, where the balance of flavors and textures plays a key role. A refreshing onion sauce, tangy red onion, and crunchy black sesame seeds add distinctive notes. Golden-brown sautéed chicken breast adds richness, while soft goat cheese balls complete the composition. This salad is not only an aesthetic pleasure but also a gastronomic harmony suitable for both an elegant dinner and a light lunch.
1
To prepare poached eggs: first, crack the egg into a fine mesh strainer and hold it for a minute to let excess liquid drain. Transfer the remaining white and yolk into a container that will be convenient for pouring the egg into boiling water; I use a sauceboat.
- Chicken egg: 2 pieces
2
Boil water in a pot, add salt and wine vinegar. Use a whisk to create a vortex in the water and gently introduce an egg into the center. Carefully stop the water's rotation with the whisk to prevent the egg from spreading. Cook on low heat for about 1.5 minutes until the white is set. Gently remove the poached egg with a slotted spoon and transfer it to a bowl of cold water to cool down. Take the egg out of the water and pat dry with a paper towel. Do the same with the next egg.
- Chicken egg: 2 pieces
- Salt: to taste
- Wine vinegar: 2 tablespoons
3
Wash the chicken fillet and remove all membranes.
- Chicken fillet: 150 g
4
Heat 2 tablespoons of olive oil in a grill pan and fry the fillet until golden brown (about 2 minutes on each side), do not overcook the meat! It is very important that it remains tender and juicy inside.
- Chicken fillet: 150 g
- Black sesame seeds: 2 tablespoons
5
Place the fillet on a paper towel, blot off excess oil, and let it 'rest'.
6
Take a small dry pan, heat it up and fry black sesame seeds for about a minute (wait for the first 'pops' of the seeds from the pan :) then transfer the seeds to a plate and let them cool.
7
Wash the young green onion, remove the bulb if necessary, cut into small pieces, and place in a blender container. Add homemade mayonnaise, fish sauce, and pepper. Blend all ingredients thoroughly until a smooth mixture forms. Store the finished sauce in the refrigerator.
- Green onions: 2 stems
- Homemade mayonnaise: 5 tablespoon
- Fish sauce: 1 teaspoon
- Ground black pepper: to taste
8
Wash the strawberries, remove the stems, and slice them thinly.
- Strawberry: 10 pieces
9
Peel the red onion and slice it into thin half-rings.
- Sweet red onion: 0.5 piece
10
Peel the avocado, cut it in half, remove the pit, and slice it into thin strips.
- Avocado: 0.5 piece
11
Take the onion sauce out of the fridge; it should thicken. If it has thickened too much, you can add a little water, depending on the consistency of the sauce you prefer in the salad.
12
Sprinkle the plate with onion sauce, layer young spinach and arugula alternately. Again, drizzle everything with a SMALL amount of sauce.
- Baby spinach: 50 g
- Arugula: 50 g
13
Carefully arrange the avocado and strawberries. Add a little more sauce again.
- Avocado: 0.5 piece
- Strawberry: 10 pieces
14
Salt, pepper the chicken fillet and slice it thinly. Add to the salad.
- Chicken fillet: 150 g
- Salt: to taste
- Ground black pepper: to taste
15
Carefully place a poached egg on top. Gently add about a teaspoon of sauce on it and sprinkle with black sesame.
- Chicken egg: 2 pieces
- Black sesame seeds: 2 tablespoons
16
Form balls from goat cheese and place them on the salad.
- Soft goat cheese: 60 g