I had a little “souci” today. My computer screen turned green 🙁 Not over worried, I rushed around the corner to my computer man. Unfortunately, he was on vacation and had left behind, to mind the store, a young apprentice who immediately informed me that he was an expert and didn’t know when he would have the time to fix my computer as it was 15 minutes to lunchtime. After an imperfect French browbeating as only an old American lady can administer , I informed him that I would return for my computer at 3:00 p.m. today and would like it fixed and cleaned by then. Period.
So anyway, I made a beautiful vegetable salad featuring fresh asparagus, fava, peas, mangetout, jambon cru and a poached egg. Lovely! Another fresh salad, inspired by this month’s Saveurs magazine.
Fresh Market Salad
Steamed, young asparagus spears, halved vertically
Fava beans, shelled, blanched and outer skin removed
Peas, shelled and steamed
Mangetout green beans, blanched
A handful of roquette
8 slices jambon cru (Bayonne)
4 poached eggs
4 tbsp olive oil
4 tbsp balsamic vinegar.
Arrange the asparagus, fava beans, peas, green beans and roquette on 4 individual plates. Scatter Parmesan cheese on top. Mound two slices of jambon cru on each plate, then add the hot poached egg.
Whisk together the olive oil and vinegar and drizzle on top of the salad.