Wow, this is my 100th post to Zest for Cooking! It’s been a great run to one hundred. My followers inspire me and I really look forward to more feedback going forward. Let me know what inspires you to cook and what food topics interest you?
San Francisco is one of my favorite foodie cities. I spent a few days there visiting family and friends, and of course eating! This salad was inspired by a lunch dish I had at the Ferry Building Farmers Market. If you take your greens seriously, then this is the perfect breakfast dish for you. It makes a great lunch or dinner too.
- 1 tablespoon of distilled white vinegar (helps the eggs whites coagulate)
- 4 large eggs
- 2 cups cooked black lentils, green lentils or chickpeas (from about 1 cup uncooked)
- 2 scallions, thinly sliced
- 2 tablespoons coarsely chopped fresh dill (I used fresh basil)
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice, divided
- Kosher salt and freshly ground black pepper
- 2 small cucumbers, thinly sliced
- 1 tablespoon za’atar, plus more for serving (a middle eastern spice available at specialty markets and Whole Foods)
- 1 tablespoon olive oil
- 1 large bunch Swiss chard, ribs and stems removed, leaves torn into 2 inch pieces
- 1 garlic clove, finely grated (optional)
Bring about 2 inches of water to a boil in a large saucepan. Reduce the heat so the water is at a gentle simmer and add the vinegar. Crack an egg into a small bowl, then gently slide the egg into the water. Repeat with the remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels, as they are done.
Combine lentils, scallions, dill (or basil), lemon zest, and 1 tablespoon lemon juice in a medium bowl, season with salt and pepper.
Toss the cucumbers with 1 tablespoon of za’atar and remaining 1 tablespoon of lemon juice in a small bowl, season with salt and pepper.
Heat the oil in a medium skillet over medium heat. Add Swiss chard by the handful, letting it cook down a bit before adding more, and cook until tender, season with salt and pepper. Stir in the garlic if using and set aside.
Divide lentils among bowls and top each with some chard, cucumbers and a few sprigs of dill or chopped basil, and a poached egg. Add a sprinkle of the za’atar. Serves 4.
Source: Bon Appetit