"With lots of vegetables, cheese and a poached egg, this salad walks the line between indulgent and nutritious."
1 pound small carrots, sliced into 1/2-inch chunks
6 tablespoons olive oil
Salt and pepper
2 tablespoons balsamic vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
5 ounces baby arugula
1/4 cup slivered almonds, toasted
1/4 cup grated Parmesan
1 tablespoon white vinegar
4 large eggs
How to Make It
Preheat oven to 425°F. Line a baking sheet with foil. Place carrots on sheet, drizzle with 2 Tbsp. oil, and sprinkle with 1/2 tsp. each salt and pepper; toss. Roast until browned, about 30 minutes, stirring occasionally. Let cool slightly.
In a bowl, whisk balsamic vinegar, shallot and mustard. Whisk in remaining 1/4 cup oil. Place arugula, almonds, Parmesan and carrots in a bowl. Toss with dressing; divide among 4 plates.
Bring 2 inches of water to a boil in a deep skillet. Reduce to a simmer over medium heat. Add white vinegar. Crack 1 egg into a teacup; slide into water; repeat with remaining eggs. Cook until whites are set, about 4 minutes; transfer to salads. Season with salt and pepper. Serve immediately.
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