roquette salad
May 6, 2013 § 16 Comments
Here is a very nice salad recipe I think you will enjoy. This tangy dressing was a satisfying alternative to my usual “go to” olive oil and balsamic blend. I think any seed or nut would work well as long as they are roasted and salted first. I had both sunflower seeds and pine nuts in my cache, so I chose sunflower seeds. I kept imagining pumpkin seeds would have been perfect, roasted and salted.
And, of course, along with my new obsession of “putting an egg on top” I just had to include one.
served with a nice glass of dry rose”…
Ingredients
- 3 large handfuls of spring greens….I used arugula
- 1 cup sunflower seeds
- sea salt
- olive oil for coating
- 4 eggs
dressing
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons dijon mustard
- sea salt / pepper
Method
Heat oven to 400°. Line a baking sheet with parchment paper and scatter your seeds, season with salt and pepper and drizzle with olive oil, scrape around with a spatula until well coated. Roast for 15-20 minutes until golden brown. Remove from oven and let them cool.
Make your dressing by whisking all the ingredients together in a small bowl.
Divide your salad greens among serving plates, top with seeds and drizzle dressing over each.
Heat 1-2 tablespoons olive oil over a medium heat in a non-stick skillet. Fry your eggs according to your preference.
Top each plate with a fried egg and serve with dressing on the side.
Serves 4.
buon appetite.
COTTAGE GROVE HOUSE 
We were meant to cook and eat together. It is ridiculous how simple ingredients can keep coming up new and original. I love your palate!
Thank you Jittery Cook! I wish we could cook together….can you imagine?
Classic never goes our of stile – love sunflower adds never thought to add them!
Hi Irena! You are right. Classic is always in style! :)
Simple and delicious, love it!
With the schedule I keep 3 or 4 days a week I must keep it simple! Or we wouldn’t eat…. :) Putting the egg on top turned it into a main dish for us.
i can imagine how crisp the salad is…
better be with runny egg yolk!
Yeah….true. I like my eggs “just a little” runny….
Just in time for breakfast. Im going to try this right now. Thank you Seana!
I hope you did Dolly! Actually this would be a really good breakfast….
looks great! i’ll have to try my next salad with a poached egg!
This is such a nice salad to go with any mains. I love the sherry vinegar and mustard dressing! delicious.
Thank you. :)
You know what attracted me to this salad? the sunflower seeds, I love them, roasted and these golden brown ones here must have tasted delicious. This is a great salad!
Yummy salad!
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