12:22 PM EST, January 30, 2013
Poached Farm Egg, Frisee, Arugula, Pickled Watermelon Radish, Pickled Ginger Vinaigrette, Parnip Chips, Sea Salt, and Chives.
Pickled Ginger Vinaigrette:
For the pickled ginger:
1 lb ginger, peeled and sliced
1 c water + some for boiling ginger
1 c rice wine vinegar
1/2 c apple cider
1/2 c maple syrup
1 tbsp salt
Cover ginger with water, bring to a boil. Strain and reserve ginger, discard water. Repeat 4 or 5 times until the water stays clear and the spiciness of the ginger is reduced.
In a separate pot, bring the water, vinegar, cider, syrup and salt to a boil, simmer 10 minutes and then add ginger. Transfer to a new container and refrigerate. This can be used in 4 hours, but 24+ hours is ideal.
To make the vinaigrette:
1 c extra virgin olive oil
1/2 c ginger pickling liquid
1/4 c pickled ginger
salt to taste
Combine pickled ginger and half of the pickling liquid in a blender and blend until smooth. With blender running, drizzle in olive oil and remaining pickling liquid, add salt to taste.
For the Pickled Watermelon Radish:
1 lb watermelon radish
4 c ice
2 c champagne vinegar
1 c sugar
1 tbsp salt
Peel, quarter and slice the radish. Bring vinegar, sugar and salt to a boil. You can also add a few ounces of aromatics to this mixture; thyme, allspice, cloves, anything you prefer will work. Simmer for 10 minutes, then strain into a container. Add ice. When cool, add radish. Let sit for at least 24 hours.
For the Parsnip Chips:
2 large parsnips
Oil for frying (canola, peanut, etc.)
Salt to taste
Using a vegetable peeler, peel the parsnips and discard the outside layer. Then continue to peel the parsnip, saving the peels from the inside layers.
Heat a pot of oil to 300 degrees. Add the parsnip peels, small batches at a time, to the oil. Remove with a strainer when they stop bubbling. Transfer to a tray lined with paper towels and add salt while still hot.
To assemble Salad:
In a pot of salted water, poach an egg to your preferred doneness. A runny yolk is preferred so it can help "dress" the salad. A dash of white vinegar in your poaching water will help keep your eggs together and neat. In a small bowl, mix arugula and frisee together adding just enough vinaigrette to coat. Make a small nest in the middle of the plate with the dressed greens for the egg to sit on. Add some pickled watermelon radish around the nest and dress them with the vinaigrette as well. Place egg in the middle of the nest. Salt the egg with sea salt, garnish with shaved chives and top with parsnip chips.