Warm Fingerling Potato Salad, Spring Greens and Poached Pheasant Egg
April 8, 2007
What woman wouldn’t swoon over pretty flower petals and the cutest little poached egg, David? Nicole Bass, maybe, but the feminine beauties with which you surround yourself won’t stop talking about you for weeks. The pea shoots are sweet with the flavor of spring, the sorrel bursts with lemon which is balanced nicely by the peppery nasturtiums. That’s right, David, these little flowers aren’t just salad trophy, they have substance. Don’t worry about how it looks when she walks in and you’re plucking brightly colored petals. Do it with confidence. You’re all man.
8 1.5″ fingerling potatoes
2 pheasant eggs
A hand full of sorrel
A hand full of pea shoots
A delicate hand full of nasturtiums
Juice of half a blood orange
1 shallot, minced
1 tsp dijon mustard
1 Tbs red wine vinegar
1/4 cup French olive oil
Bring a pot of water to a boil. Cut the potatoes in half on an angle, add them to the boiling water and cook for 12 – 15 minutes or until tender.
Meanwhile, whisk up the vinaigrette. Combine blood orange juice, mustard, vinegar and shallot. Whisk in the olive oil in a slow and steady stream until emulsified.
Drain the potatoes, toss with the vinagrette and set on the shelf above your red Aga stove to keep warm.
Fill a shallow pan with water and bring to a boil. Add a tsp of red wine vinegar to the pan. Turn off the flame, create a whirlpool with your manspoon and crack the eggs into the center of the whirlpool. Turn the flame back on and cook for 60 seconds.
Toss the greens with a teaspoon of olive oil, salt and pepper. Plate the greens, nest the fingerling salad and top with a poached egg. Dust the egg with Hungarian hot paprika. Serve with Prosecco or if she’s a trophy with substance, serve with Champagne.