Mozzarella & Poached Egg Salad with Blackberry Vinaigrette
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
14 mins
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Servings
1 serving
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Cuisine
International
Mozzarella & Poached Egg Salad with Blackberry Vinaigrette
Description
The Mozzarella & Poached Egg Salad with Blackberry Vinaigrette layers fresh spring mix—such as baby lettuce and spinach—with torn or sliced mozzarella cheese and a perfectly poached egg that adds richness and moisture. The salad is finished with a homemade blueberry vinaigrette, blended from fresh blueberries, olive oil, balsamic vinegar, salt, and pepper, providing a fruity tartness and light acidity that contrasts nicely with the creamy components. Pomegranate seeds add bursts of sweet, juicy flavor and a slight crunch.
Poaching the egg carefully in simmering water stirred into a whirlpool or by boiling it sealed in a plastic bag with a bit of neutral oil helps achieve a tender, delicate yolk. The vinaigrette is blended until smooth for even coating. Tossing the greens and dressing just before serving keeps the leaves crisp.
This salad works well as a light lunch or as a side dish with grilled proteins. The combination of creamy textures and fruity dressing makes it refreshing and satisfying without heaviness.
Ingredients
- 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
- black pepper
Instructions
- 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.
- 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:
- Blend the berries and add the olive oil, and balsamic vinegar. Season with salt and pepper.
- 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
User Reviews
Overall Rating
4.9
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