"Taking the back roads of Santa Rosa to Napa-- my memories are golden green. Vineyards stretched into the horizon, glazed with the frost of winter, and vanished in the bay's creeping fog. This salad is a celebration of the chef's I've met along the way and their favorite veggies. It's a snapshot of my favorite foods and a copy for you to frame. ***The warm egg yolk, parmesan-reggiano and olive oil combine to make a silky and creamy dressing for this incredibly fresh salad.***"
Jesse's "Copia" Salad
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- Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 Farm Fresh Eggs
- 1 Zucchini
- 6 Asparagus
- 1 sliced paper thin Radish
- 3/4 cup Parmesan-Reggiano
- 1/2 cup torn Stale Sourdough Bread
- 4 cups Baby Arugula
- 4 tablespoons Extra Virgin Olive Oil
- Salt & Fresh Cracked Black Pepper
Method
Step 1
Go ahead and get a large and small pot of water boiling on the stove top. Add a generous pinch of salt to the large one and a teaspoon of salt to the small one.
Step 2
Hold the zucchini and peel it away from you for ribbons. Use all the green skin and a little bit of the pulp as well.
Step 3
Holding the head of the asparagus, peel the skin from the stem as well. Incorporate the asparagus ribbons into the zucchini's.
Step 4
Blanch the asparagus for 60 seconds and plunge into an ice bath. Blanch the ribbons for 10 seconds and plunge into the ice bath as well. Once the asparagus has cooled, slice 1 inch pieces on a bias, being sure to preserve the head.
Step 5
Whisk a cyclone into the small pot, crack an egg into a small bowl and carefully release it into the center of the spinning well. Cook for 1 minute and 30 seconds. Remove it from the pot drop it into the ice bath. Repeat with the other egg.
Step 6
In a large mixing bowl, add the arugula, radishes, asparagus, zucchini ribbons and olive oil. Toss by hand fifteen times or until everything is coated and glossy. Shave the parmesan-regginao over it and toss one more time.
Step 7
Separate into two bowls and carefully set the poached eggs over the top of the salad. Shave more parmesan-regianno onto it and sprinkle the stale sourdough over the top.