Lucious Veggie Mixture
Eggs underneath the veggies
Ready to enjoy!i
This morning I wanted to celebrate Martin Luther King’s B-Day and serve eggs in a different way. Actually I originally thought of the sauce, my own version of a remoulade, but found we had a variety of veggies in the fridge, including leftover cooked ones, so combined them with gently fried eggs and the sauce.
INGREDIENTS (serves 2)
- Approx. 1 1/2 cup Vegetables, chopped fine (I used 1/2 large onion, leftover cooked broccoli, cauliflower, yellow squash, and carrots, 1/3 red pepper, and about 1 cup spinach.)
- chopped cooked sausage (optional)
- 2 fresh eggs
- Olive oil/butter
- Goat cheese for grating (optional)
- Herbs; your choice; I like Herbs de Provence
- Remoulade Sauce:
- 1/3 cup Mayonnaise
- 1tsp. Dijon mustard
- 1Tbsp. Ketchup
- 1 tsp. Capers
- 2-3 drops Siracha (optional)
1. Saute chopped onions in butter/olive oil mix until browned.
2. Add red peppers ( and any other uncooked veggies- I used leftover cooked ones except for the onions, red pepper and spinach); saute until tender, about 5 minutes.
3. Add the remaining cooked vegetables, and spinach. Saute a few more minutes until spinach is tender.
4. Remove veggies to a bowl.
5. Make sauce: combine Mayonnaise, mustard, ketchup, capers. Set aside for serving; (can be made ahead of time)
6. Gently fry eggs; sunny side up. Sprinkle with herbs and cheese if desired.
7. Slide an egg on each plate; top with veggie mix and serve with sauce.
After lots of rich food, cocktails and wines over the holiday rush, parties and family celebrations, I welcome a crisp salad using fresh winter ingredients, including the sweet taste of Fuyu persimmons, which are abundant during this season. As you probably know, there are two kinds of this golden orange fruit; the Fuyu, which can be eaten raw, like an apple, and the Hayachi, usually used in cooking, as it must be allowed to ripen until soft and mushy, otherwise it is very astringent. See the link below for an overview of persimmons.
For this salad I use the Fuyu and endive, which slightly bitter taste combines well with the sweetness of the persimmon. Add fresh crunchy romaine, some arugula, with a savory, tart dressing based on olive and walnut oil, and you have a salad that is refreshing for a jaded holiday palette and simply delicious.
Persimmon and Endive Salad
INGREDIENTS (serves 3-4)
- 1 romaine lettuce, torn into bite- size pieces
- 1 cup arugula
- 1 Fuyu persimmon, sliced into thin slices
- 1-2 endives, (depending on size), sliced
- 1/3 cup Olive oil
- 1/4 cup Walnut or other nut oil
- 2-3 Tbsp. Lemon juice
- 1/4 cup balsamic vinegar
- 1-2 Tbsp. Red wine vinegar
- 1 tsp. Dijon mustard
- 1/3 cup sliced almonds
- Herbs de Provence
- Salt free seasoning/pepper to taste
1. Add romaine and arugula in a large salad bowl.
2. Wisk dressing ingredients in a separate bowl or container.
3. Dress and toss the salad greens before adding other ingredients on top, (a technique so that the toppings stay on top–from Rick’s daughter who worked as a catering assistant).
4. Add sliced endive and persimmons on top of dressed greens.
5. Sprinkle with sliced almonds, Herb de Provence and seasonings.