RECIPE: Caesar Asparagus Ribbon Salad with Poached Eggs 凱薩風蘆筍緞帶與水波蛋沙拉

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About two weeks ago, I went to the Marché du Vieux Port, and I bought two big, fresh bunches of asparagus at the start of their season. There were some thin stalks that I could’ve chosen, which I normally like, but I decided to go for the thicker ones, because I already knew that I wanted to make a raw asparagus ribbon salad. But with what dressing?

One of my favourite classic salads (and I’m sure for many of you, too) is Caesar salad. The saltiness and the pungent flavour from the anchovies and Parmesan cheese in the dressing just works for me. Growing up with Taiwanese cuisine, my palate was trained to fishy things – and I mean much stronger flavour than anchovies! Just like in the States, Caesar salad is one of those dishes that you see here in a lot of restaurants, but to be able to find a good one, it’s indeed quite difficult. I often come across dishes that are way too salty, with dressings that are too cheesy and fatty, or with croutons that are too greasy or buttery. The bottom line is that it ends up being a high calorie salad with a mayo-based cheesy dressing, plus more cheese sprinkled on top!

I thought since I love anchovies so much, I would play with the dressing of this famous classic, but with no croutons, no creamy dressing, and no cheese. OK, well, I sprinkled a little on the top… just to finish. For vegetarians or vegans, you can simply eliminate the anchovies, the poached eggs and cheese (see Notes below). Also, to make it even more nutritious, I used asparagus instead of romaine lettuce. Finally, I added a poached egg on top of the salad, so it’s perfect for brunch, too. When you break the egg, the creamy runny yolk will mix with the garlicky anchovy dressing, which is the best part to me!! The end result: you get the flavour you love form the classic Caesar, without the guilt from the classic Caesar sauce! What do you say?

 

Caesar Asparagus Ribbon Salad (4 servings)

asparagus 1 large bunch (about 1 lb)
4 poached eggs (opt.) Click here for a tutorial on making the perfect Poached Egg.
extra virgin olive oil
1/4 C shallots, chopped

A:  2 t      garlic, chopped
1 t      thyme leaves
4-6      anchovies (opt.) *It depends on how much “fishiness factor” you can take. For me, I actually used 8! σ(^_^;) If you want to skip the anchovies, see Notes

B:  juice from 1/2 lemon
2 T      extra virgin olive oil

C:  small handful parsley leaves, chopped
zest of 1/2-1 lemon, depending on the size
about 1 oz of Parmesan cheese (opt.), shaved with a peeler

flaky sea salt and black pepper

Notes for vegans: you can simply skip the eggs, cheese, and anchovies. Just replace the anchovies with 1 tablespoon chopped capers.

1. Cut off the rough woody bottom part (about 1 inch) of the asparagus.

2. Heat a pot of water for your poached eggs. *You can cook them before making the dressing and simply reheat them by transferring them back to the hot water (not boiling!) for 20-30 seconds right before serving.

3. Set the asparagus on a cutting broad. Hold the tip of the asparagus; run a vegetable peeler from the tip to the bottom to slice it into ribbons. Transfer them onto 4 individual plates.

 

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4. Roughly chop the anchovies. *I actually left mine whole. If they’re thin, they should melt pretty easily during cooking. 

5. Heat about 1 1/2 T extra virgin olive oil in a small skillet over medium-low heat. Add the shallots and sauté for about 1 minute, stirring constantly. Season with a pinch of sea salt.

6. Turn the heat down a little bit and add ingredients A. Continue to cook for another 2 minutes or until the mixture is soft and the anchovies are broken down, stirring occasionally.

7. Remove the pan from the heat. Add ingredients B and stir to mix.

8. Spoon 2/3 of the sauce over the asparagus ribbons. Place one poached egg on each plate over the asparagus. Spoon the rest of the sauce and sprinkle ingredients C over the salad. Finish with a drizzle of extra virgin olive oil and some flaky sea salt and pepper.

Enjoy!

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Scroll down to the bottom for more photos
photos © Yvonne R 2014

 

大約在兩個星期前,我到老港市場去買菜,那陣子蘆筍季節正好剛開始,看到它們那麼新鮮,我馬上買了兩大把。那裡有細的也有粗的可以選,平常要煮的話,我其實會選擇較細的,吃起來會比較嫩又快煮,而那天因為已想到要試做生的蘆筍緞帶沙拉,於是我選了較粗的蘆筍,那麼要以什麼樣的沙拉醬調配比較適合呢?

 

我最喜愛的經典沙拉之一(我相信大部分的朋友們也一樣)是凱薩沙拉。由於生長於台灣的我已習慣吃一些腥味較重的食物,如小魚乾、蝦米之類的東西,那沙拉醬裡含有的鯷魚與Parmesan cheese、那濃濃又鹹鹹的鯷魚味是我最喜愛的!就像在美國一樣,凱薩沙拉是這裡許多普遍餐館都會有的一道菜之一,不過要找到做的好吃的,實在不容易。不是太鹹就是沙拉醬太濃、太多起司,或是上面放的麵包塊太油等等。反正不管如何,由於凱薩沙拉醬是由美奶滋製成,再加上起司含量又多,它基本上是脂肪非常高的食物 (´⊙ω⊙`)

 

我想,既然我那麼喜愛鯷魚,不防將凱薩沙拉這道沙拉整個做個變化。我在這道菜裡沒有放煎麵包塊、沒有濃又油膩的美奶滋沙拉醬、也沒有放起司在醬裡。欸…好啦,是有撒那麼一點起司在上面來完成 (⌒_⌒;) 素食者可以不使用鯷魚、蛋與起司(請往下看食譜裡的Notes)。此外,為了使其有更多的營養,我以蘆筍來代替一般的生菜。最後,在沙拉上面放上水波蛋,所以也非常適合當早午餐吃。我最喜歡的部分是當我把水波蛋弄破,那稠稠的蛋黃與炒過的蒜香鯷魚醬混合在一起,哇,超有凱薩味滴 !!! 最終的結論就是它具有凱薩沙拉的經典味道,但吃了又不會讓你有罪惡感的健康沙拉料理!你說呢?

 

凱薩風蘆筍緞帶與水波蛋沙拉 (4人份)


蘆筍 約1

4 *請閱讀水波蛋食譜

橄欖油

海鹽

紅蔥頭 1/4杯…切碎

 

A: 蒜頭            2 小匙…切碎

    百里香葉    1 小匙

     鯷魚            2-5 條…依個人的口味自行決定,若不吃鯷魚,可參考以下的Notes我自己其實加了8!!! (。・//ε//・。)

 

B: 半顆檸檬汁

     橄欖油 2大匙

 

C: 巴西里 一小把…稍微切碎

     半顆至一顆檸檬皮…削細絲

     Parmesan起司 1小塊…以削皮器削成小片


粗粒海鹽、黑胡椒 少許

Notes: 吃素的朋友們可以不加蛋、起司與鯷魚,並且可以使用1大匙切碎的醃橄欖或西班牙小酸豆(capers)來代替鯷魚。

 

1. 將蘆筍底部較硬的部分切除。

2. 這時可以開始熱一鍋水來煮水波蛋。*你可以在準備沙拉醬料之前煮水波蛋,如果要吃的時候已有

點冷卻,再將蛋小心的放入熱水(不是沸騰的水!)中加熱20-30秒即可。

3. 將蘆筍放在切菜板上,一手抓住蘆筍的頭部,一手以削皮器從頭部削至根部呈緞帶狀。將削好的蘆筍分等份分別放入四個盤中。

4. 將鯷魚稍微切小塊。*我其實完全沒有切,如果你的不是太大條,在煮的過程中可以以剷子弄碎,並且遇熱也會而分解

5. 11/2大匙橄欖油在一個小的平底鍋中以中小火加熱,加入紅蔥頭並加入一點海鹽炒1分鐘。

6. 將火關小,加入A料,繼續翻炒2分鐘至紅蔥頭變軟,而鯷魚也分解後熄火。

7. 加入B料至平底鍋中與鯷魚料混合。

8. 2/3混合好的醬料放在蘆筍上,並放上水波蛋。放上剩下的醬料、撒上C料,然後再淋上一點橄欖油、撒上一點粗海鹽與黑胡椒即可食用。*鯷魚已經有鹹度,調味時不要放太多鹽。

 

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