We love Ozery Breads, and as we were checking out recipes on the company’s website we came across this tasty idea: Tuna Salad With Poached Egg.
Hard boiled eggs are included in various salads—Chef Salad, Cobb Salad and Spinach Salad, for example—and chopped into egg, potato and tuna salads. So why not experiment with a poached egg, with a runny yolk that can augment the dressing?
At Ozery, they enjoy this salad with their Zero Low Low Light Rye OneBun.
Optional avocado slices also contribute to the richness of the dish.
A new way to enjoy salad: with tuna and a poached egg. Photo courtesy Ozery.
1. FILL a larage pan with water and a pinch of salt, and bring it to a light simmer over a medium heat. Crack the egg and gently float it into the water. Cook for about 3-4 minutes and remove with a slotted spoon. While the egg poaches…
2 TOAST the bread. Cut into 4 pieces.
3. PLACE the greens on a plate and drizzle with the dressing. Top with avocado, tuna and poached egg. Sprinkle with sunflowers seeds and season with fresh-ground pepper.
A vinaigrette will separate easily. To keep it emulsified, whirl it in the blender. Photo by Elena Thewise | ISP.
BASIC VINAIGRETTE RECIPE
Recently, a dinner guest asked us the “secret” to making a good vinaigrette. It’s simple: Good ingredients make good vinaigrettes. Use the best olive oil and vinegar in the right proportions (3:1) with a bit of seasoning.
But we like more elaborate flavors in our vinaigrettes. We have an entire shelf of oils and vinegars. In the vinegar category: balsamic, champagne, fruit, herb, malt, red and white wine, rice, sherry and white balsamic. In the oil category: different EVOOS with different flavor profiles (grassy, herbal, mild, peppery and infused—with basil, rosemary, chile, etc.), flavored avocado oils, sesame and roasted nut oils (almond, pecan, pistachio, walnut).
We do have canola and grapeseed oils, but we don’t use them in salad dressing—not enough flavor.
When we’re ready to make a vinaigrette, we consider the main course and pick a complementary oil and vinegar. There’s no right or wrong answer as long as you don’t pair heavily-flavored oils and vinegars with delicate dishes. For example, you wouldn’t want a sesame oil vinaigrette with an omelet.
Which brings up another point: There are different ways to manufacture oil. You have to know what you’re buying.
Seeking walnut oil for a holiday vinaigrette—it delivers a rich, nutty, toasty flavor—we recently purchased a bottle made by International Oils. We were looking for a French import, but it was the only walnut oil on the shelf at Fairway. (Boo, Fairway!) When we got it home, it was bland, with scarcely any walnut flavor.
Most health food store oils are produced in this style. If you want the true flavor, you need a traditionally produced oil, either imported or from La Tourangelle, a California producer and a NIBBLE Top Pick.
A final tip: If you’re using a strongly-flavored oil or vinegar, you can omit the mustard and shallot. However, we enjoy complex layerings of flavor, so tend to keep them.
1. WHISK together in a small bowl the vinegar, mustard, salt, pepper and sugar.
2. SLOWLY whisk in the olive oil until emulsified. Or, if you’re not going to dress the salad immediately, do a more intense emulsification: Shake the ingredients vigorously in a jar; or better, whirl them in a blender or use an immersion blender (an Aerolatte milk frother works great).