Thai Arugula and Radish Salad with Poached Farm Egg

Chef Margot shares her Thai Arugula and Radish Salad with Poached Farm Egg, a zesty, crunchy salad that makes any brunch or lunch that puts real, local flavor on your plate!

Ingredients
1-2 bunches arugula, trimmed, washed and well dried, torn into 1-2” pieces
2 bunches small red radishes, tops trimmed, washed and well dried; radishes well washed, chopped roughly

Marinade/dressing:
3 Tbsp olive oil (not EVOO-too strong)
3 Tbsp crushed fresh garlic
3 Tbsp crushed yellow onion
1-3 Tbsp sambal oelek garlic-chile sauce (Huy Fong is a common brand and can be found in most grocery stores)
2-3 leaves fresh mint, shredded
1 stem fresh oregano leaves, stripped from stem
1 Tbsp fresh cilantro leaves, minced
Zest and juice of one orange (juicing variety orange is best)
Zest and juice of 2 limes

*Mix all above ingredients in a medium glass or plastic container.

For eggs:
1 Tbsp white vinegar
2 large fresh eggs

Mix all the marinade ingredients and add to the chopped radishes. Let this soak in for a couple of hours at room temperature. Try not to go too long or all of the red will bleed out of the radishes.

Arrange your greens (radish and arugula) on serving plates.

In a small saucepan filled halfway with water, bring water to a low simmer. Break eggs into a cup. Add vinegar to water (this helps to set the whites), then gently slide the eggs into the water. Poach to your desired degree of doneness (we like ‘em pretty wiggly in the middle so the yolk can blend with the zesty dressing – yum!). Remove from simmering water with a slotted spoon into a dish with cool water and a few ice cubes.

Top your salad with the marinated radishes, allowing the dressing to flow over the greens. Top with your poached egg and serve immediately.

*If the marinade is too tart for your liking, feel free to reduce the amount of lime juice or add a bit of honey or agave sweetener to the dressing.