Recipe Time: Poached Egg Spring Garden Salad

Anyone else craving some healthy, hearty spring meals this time of year? We asked Couples Tower Isle Executive Chef Valentine McKenzie to walk and talk us through a fresh take on a traditional garden salad. Trust me, you are going to want this recipe. . . 

Spring Garden Salad / Poached Egg / Crispy Bacon / Jamaican Cassava Bammy Sticks / Passion Fruit Mustard Vinaigrette (Serves 2)

Gather your favorite salad greens mix - about 2 cups each 
1/2 cup cherry tomatoes
1 small carrot peeled and cut into thin slices 
Small bunch of picked dill & mint

Mix all above ingredients in a large bowl

 

Dressing 

1 tbsp Dijon Mustard 
1 clove garlic - finely chopped
1 teasp freshly chopped parsley
1 tbsp finely chopped red onion 
1 tbsp white wine vinegar
1 fresh passion fruit - juice 
4 tbsp olive oil 
salt & freshly ground pepper 

  • Using a whisk, mix mustard with onion, herbs, garlic and vinegar. 
  • Add passion juice
  • Slowly add olive oil
  • Season with salt and pepper

Cassava Bammy Sticks 

1 large round piece Cassava bammy - cut into 1” sticks
2 cups milk
Salt & black pepper
1 cup olive oil 

  • Soak mammy in milk for 2 hours (in fridge)
  • Heat olive oil and fry mammy until crispy 
  • Drain on a paper towel 
  • Season with salt 

Poached eggs

2 fresh eggs
Small pot with boiling water 
4 tbsp white wine vinegar 

  • Add vinegar to boiling water 
  • Break eggs (one at the time) into a cup and add to boiling water 
  • Poach eggs in the very lightly boiling water for about 3 minutes - depending on how firm you’d like the yolk to be
  • Remove and pad dry on a kitchen towel

6 each slices of bacon - cooked until crispy 

  • Toss salad with salad dressing 
  • Arrange on large plates
  • Place eggs on top 
  • Finish with crispy bacon and fried bammy 

ENJOY! 

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