Poached-Egg Topper

Originally, I didn't make this salad for garlic.pepper.parsley, but because I was hungry! It was so pretty when it was done, though, that I couldn't help but take a picture. Then, while looking at the picture, it came to me that maybe this little quick-meal trick of mine might be useful to others, so I decided to post it.


If it seems odd to put a poached egg on top of a salad, I have to ask you to suspend your disbelief for just a moment and stay with me. When I was still cooking for one, not to mention trying to maintain my pre-wedding weight, this dish made a frequent appearance on my table. Why? Because it's light, reasonably balanced, easy to make, and a good way to use up vegetables (and eggs) before they go bad in the refrigerator! And, the added protein from the egg really turns the salad into a meal. You can add dressing to the salad before adding the egg if you'd like (a light vinaigrette works well), but you don't need to, because the runny egg yolk makes a nice dressing by itself. As always, I'd recommend adding a few turns from the pepper grinder as well.

Poaching an egg is not the easiest thing to do, but it also isn't hard if you use my method. The end result may not be the most beautiful thing ever, but it works! I just fill a very small frying pan about 2/3 full with water and add a splash or two (about 1 tsp.) of vinegar. Then, I heat the water on medium until bubbles start to form on the bottom and sides of the pan. I crack the egg into a separate bowl and drop it into the center of the pan. While the sides of the egg white cook, I spoon water over the top of the egg until the white turns opaque over the yolk. Then, I use a slotted spoon to remove the egg and place it on a paper towel for a couple of minutes to drain. That's it!

If you still just can't bring yourself to put that egg on top of a salad, try it on pasta! The yolk works as a great simple sauce. And, "an egg on top" is a popular food trend this year, so you'll be on the cutting edge!

Orange Watercress Jicama Salad

I first tasted jicama during a trip to Mexico almost seven years ago. I was so taken by the root's unique combination of sweet, crunchy, earthy, and refreshing characteristics that I immediately turned to my surprised Mexican waiter and asked him to tell me the name of it right away! These days, jicama is a frequent visitor to my kitchen. In the summer, I like to make several variations of Mark Bittman's Jicama and Orange Salad, from his wonderful book How to Cook Everything, to take on picnics and pack in portable lunches. Each of those variations really celebrate the fresh herbs that are so plentiful at that time of year, so I thought it would be great to create a winter version that would celebrate the citrus while it is in season. Taking my cue from both Bittman and the meal I had at BridgePort a few weeks ago, today I made an Orange Watercress Jicama Salad. This is a great winter salad, since the combination of sweet jicama, crisp citrus, and spicy watercress is refreshing and warming all at once! I will pair it with something decidedly savory, like a grilled marinated portabello cap or skirt steak.

Orange Watercress Jicama Salad

1 jicama

3 oranges

1 lime

1/4 tsp. salt

1 cup watercress

Peel the jicama and cut into 1/2 inch cubes, or julienne into "matchsticks" if you have more time and would like a prettier presentation. Place the jicama into a medium-sized bowl and add the juice of one of the oranges and the zest from about half of the orange peel. Cut the remaining oranges into bite-sized pieces and add to the bowl. Add the salt and the juice from half of the lime and toss to combine. Rough chop the watercress, then add to the bowl and combine with the other ingredients.