Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg

Name: Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons distilled white vinegar; 6 tablespoons (3/4 stick) unsalted butter, at room temperature; 1/4 cup yellow miso paste (or more to taste); 1 1/2 teaspoons rice wine vinegar; 1 teaspoon peeled and grated fresh ginger (about 1/2-inch piece); Kosher salt and freshly cracked black pepper; 12 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch pieces; 8 ounces pencil asparagus, trimmed and sliced in half crosswise on the diagonal; 8 ounces radishes, quartered lengthwise; 2 bunches baby carrots, scrubbed clean and halved lengthwise (8 ounces); 1/3 cup olive oil; 4 large eggs, cold; 1 large head frisee lettuce; Toasted sesame oil, for drizzling, optional

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The sweet-salty-umami miso in this dressing adds surprising and super satisfying element to this French-inspired salad, as do the roasted spring vegetables. Poaching the eggs first and then reheating them gently right before serving makes this easy to pull off for entertaining.

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Ingredients

3 tablespoons distilled white vinegar

6 tablespoons (3/4 stick) unsalted butter, at room temperature

1/4 cup yellow miso paste (or more to taste)

1 1/2 teaspoons rice wine vinegar

1 teaspoon peeled and grated fresh ginger (about 1/2-inch piece)

Kosher salt and freshly cracked black pepper

12 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch pieces

8 ounces pencil asparagus, trimmed and sliced in half crosswise on the diagonal

8 ounces radishes, quartered lengthwise

2 bunches baby carrots, scrubbed clean and halved lengthwise (8 ounces)

1/3 cup olive oil

4 large eggs, cold

1 large head frisee lettuce

Toasted sesame oil, for drizzling, optional

Directions

1. Preheat the oven to 400 degrees F and set the racks in the middle and upper positions. Fill a wide saucepot with water 1 1/2 inches deep and bring to a gentle simmer over medium heat. Add in the white vinegar. Fill a large bowl with lots of ice and some water.
2. Mix the butter, miso, rice wine vinegar and ginger together in a large bowl. Season with salt and pepper and set aside.
3. Toss the mushrooms, asparagus, radishes and carrots with the olive oil and some salt and pepper. Spread them evenly over 2 baking sheets. Place them in the oven to roast until they are softened, 10 minutes. Then rotate the baking sheets' position and cook until just starting to slightly brown around the edges, another 10 minutes.
4. Crack the eggs into 4 separate dishes. Using a spoon, stir the simmering water to create an eddy effect. Gently drop the eggs into the center of the eddy, recreating it after each one if necessary. Let the water do the work and cook the eggs until the whites have set, 3 to 4 minutes each. Once the eggs are set, use a slotted spoon to remove the eggs and place into the ice bath to stop the cooking. Keep the poaching liquid warm and at the ready. This can be done up to 1 hour ahead.
5. When the vegetables are finished roasting, add them to the bowl with the miso butter and toss. Taste and adjust the seasoning.
6. Place a pile of frisee on 4 salad plates and top with the roasted vegetables. Drop the eggs back into the warm poaching liquid to take the chill off and place your perfectly poached egg on top of your veggies. Drizzle each egg with some toasted sesame if desired and sprinkle with some salt and pepper.

Cook’s Note

If you can't find pencil asparagus for this dish, just use regular asparagus. Use the top 3 to 4 inches and quarter them lengthwise. The same goes for the baby carrots; just peel and slice regular carrots in half lengthwise and then in half crosswise on a diagonal.