He made it. It was very good. The tanginess of the dressing with mixture of the egg yolk was really good.
You can buy mixed greens with radicchio already in it.
Would have again.
Eggs Benedict Salad
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| Photo by ALB |
Instead of starting his day with traditional eggs Benedict, Food and Wine’s Justin Chapple opts for this healthier salad. To mimic hollandaise, he makes a richly flavored yogurt dressing, and he tosses that with greens, torn ham and crunchy English muffin croutons. It’s a deeply satisfying and healthy alternative to heavier brunch options.
Adapted from Food and Wine
Total Time: 30 MIN
Yield Serves : 3
Ingredients
3 English muffins, split and torn into bite-size pieces
5 large eggs
1/4 cup yogurt (used fat-free Greek Yogurt- 5 oz.cup)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
1/8 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
Kosher salt
Pepper
10 ounces mixed baby greens with radicchio
1/2 head of radicchio, torn into bite-size pieces (didn't use)
4 ounces thinly sliced ham, torn into bite-size pieces
1/3 cup snipped chives
Preparation
Preheat the oven to 350°. Spread the English muffins on a baking sheet and toast for about 7 minutes, until golden. Let cool. (used a toaster oven).
Meanwhile, bring a large, deep skillet of water to a simmer. One at a time, crack the eggs into a small bowl, then gently slide them into the skillet. Poach over moderately low heat until the whites are set and the yolks are runny, 4 to 5 minutes. Using a slotted spoon, transfer the poached eggs to a plate.
In a large bowl, whisk the yogurt with the olive oil, mustard, lemon zest and lemon juice. Season the dressing with salt and pepper. Add the mixed greens, radicchio, ham, chives and croutons and toss to coat. Transfer to plates and top with the poached eggs. Sprinkle with pepper and serve right away.
Food and Wine, December 2017
10 Smart Points (my additions/subtractions at 3 servings)
Yield Serves : 3
Ingredients
3 English muffins, split and torn into bite-size pieces
5 large eggs
1/4 cup yogurt (used fat-free Greek Yogurt- 5 oz.cup)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
1/8 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
Kosher salt
Pepper
10 ounces mixed baby greens with radicchio
1/2 head of radicchio, torn into bite-size pieces (didn't use)
4 ounces thinly sliced ham, torn into bite-size pieces
1/3 cup snipped chives
Preparation
Preheat the oven to 350°. Spread the English muffins on a baking sheet and toast for about 7 minutes, until golden. Let cool. (used a toaster oven).
Meanwhile, bring a large, deep skillet of water to a simmer. One at a time, crack the eggs into a small bowl, then gently slide them into the skillet. Poach over moderately low heat until the whites are set and the yolks are runny, 4 to 5 minutes. Using a slotted spoon, transfer the poached eggs to a plate.
In a large bowl, whisk the yogurt with the olive oil, mustard, lemon zest and lemon juice. Season the dressing with salt and pepper. Add the mixed greens, radicchio, ham, chives and croutons and toss to coat. Transfer to plates and top with the poached eggs. Sprinkle with pepper and serve right away.
Food and Wine, December 2017
10 Smart Points (my additions/subtractions at 3 servings)
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