keep it simple.

there are those days when i want a simple but-not-a-piece-of-toast-simple lunch.  and we all know about my delight for an egg. so here i have a quick salad that is lovely as is or, with the addition of lardons or roasted asparagus, can be dressed-up into something dinner party-special.

simple greens with poached egg, avocado & dukkah vinaigrette (serves 1 big salad-eater)
dukkah vinaigrette (recipe below)
1 ripe has avocado, peeled &cubed
3 oz. spring mix
3 oz. baby kale
2 – 3T parmigiano-reggiano, freshly grated
1 egg, poached*

place about ¼-cup of dressing in the bottom of a wooden salad bowl.  place avocado in dressing and coat with dressing.  add greens and toss gently.  top with grated parmigiano-reggiano & poached egg.

*to poach egg:  in a saucepan, bring 2″ water & 1 tsp. white vinegar to a low simmer.   gently crack egg into the simmering water & cook until just set, 4 to 5 minutes.  remove with a slotted spoon to a clean, dry dishtowel.

dressing (makes about 1/2 cup)

1 ½ T orange/champagne vinegar
½ tsp. dijon mustard
¾ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ cup olive oil

2 T dukkah*

place all ingredients in a jar with a tight-fitting lid & shake well, until emulsified.

*dukkah is a blend of almonds, fennel, coriander, anise seeds & sesame seeds.