Mozzarella & Poached Egg Salad with Blackberry Vinaigrette

User Reviews

4.9

81 reviews
Excellent

Mozzarella & Poached Egg Salad with Blackberry Vinaigrette

Because salads can be yummy too.

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Ingredients

Servings
  • 1 handful of spring mix (baby lettuce, spinach, etc.)
  • 1 egg
  • 1 mozzarella ball
  • ¼ pomegranate

Blueberry Vinaigrette

  • 10 blueberries
  • 30 ml olive oil
  • 10 ml balsamic vinegar
  • salt
  • pepper
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Instructions

  1. To poach the egg, bring a pot of water and vinegar to the boil. As soon as the water is boiling, turn the heat to low, stir with a whisk, and carefully add the egg to the whirl of water. Cook until it is the desired consistency.
  2. Another way to poach an egg is to break it into a plastic bag, add some neutral oil, and tie the bag with a knot. Boil in water for a few minutes. When the egg is ready, cut the bag, and voila - you have a poached egg without much hassle.

For the Blueberry Vinaigrette:

  1. Blend the berries and add the olive oil, and balsamic vinegar. Season with salt and pepper.
  2. Place the lettuce mix on a plate, tear the mozzarella ball, or cut it into pieces and place it on top, then add the pomegranate, poached egg, and blueberry vinaigrette.

Notes

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4.9

81 reviews
Excellent

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