20 November 2008

asparagus and egg "crepe" salad

for all of you who asked for the recipe for mike's salad tonight, here it is.

I saw Jamie Oliver make a salad with egg "crepes" on his show the other day, so I decided to give it a try tonight. this recipe is loosely adapted from his. I ended up making the best salad I have ever eaten. As I wrote on twitter and facebook, I licked the plate. people asked what salad could be so good?

these measures are for one serving.

mixed greens
4 large asparagus stalks, cut into 2 inch pieces.
olive oil
1 clove garlic, sliced
1 or 2 eggs
1-2 tbsp water
1tsp dijon mustard
juice of 1/2 small lemon
2tsp sugar
shredded parmesan
  1. 1-2 T olive oil in small nonstick skillet. Add garlic before turning on heat.
  2. Turn heat up to med hi. once oil is hot and garlic is fragrant, add asparagus pieces, season with salt and pepper, and saute until slightly tender, 3-5 minutes. covering skillet will help asparagus to steam. remove asparagus and garlic from pan and set aside.
  3. wipe pan with paper towel, leaving a small amount of oil in the pan. keep oiled paper towel.

Egg Crepes:
  1. beat egg(s), adding 1T of water per egg used. season the egg mixture with salt and pepper.
  2. pour just enough egg into hot skillet to coat the bottom, turning the skillet to get uniform coverage.
  3. cook egg until set and it starts to form bubbles. do not flip or stir the egg in the pan.
  4. once the egg is cooked through, turn skillet over above cutting board and allow crepe to fall out of pan.
  5. re-oil pan with paper towel. continue to make crepes until all egg mixture is used up (2-3 crepes per egg if small skillet is used).
  1. stack crepes on top of each other. roll crepes up together and slice across the crepes to make strips about 1" wide.
  2. toss crepe strips with mixed greens and asparagus, dress with dijon dressing and top with shredded parmesean cheese.

Dijon dressing:
  1. whisk together dijon mustard, lemon juice, salt and pepper to taste.
  2. while whisking, drizzle in olive oil until dressing reaches desired consistency.
  3. add sugar to taste and whisk until dissolved.

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