This Sunday I saw a variety of veggies and fruits I haven't seen before. Burgundy beans, delicatta squash and a whole vendor of micro greens. Oh how I wish I had access to some of those micro greens in culinary school. The most interesting were banana shoots, they started out with a tangy flavor then turned sweet. Very intriguing!
In the end I ended up with some beautiful champagne grapes, a few squashes, squash blossoms and some beautiful burgundy beans!
Burgundy Bean Salad
6 whole red potatoes
6 slices of thick bacon
2 tsp. olive oil
salt and pepper to taste
1 lb. burgundy beans
4 eggs ( poached)
2 tbsp. white vinegar
2 cups arugula
1/2 c. olive oil
1/2 c. champagne vinegar
2 tbsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 400 degrees. Wash and chop potatoes into bite size pieces. Place potatoes and bacon on separate baking sheets, pour olive oil over potatoes and sprinkle with salt and pepper. Place in oven and bake for 15-20 minutes until both bacon and potatoes are brown and crispy.
While waiting for the bacon and potatoes, poach the eggs, steam the beans and mix the dressing.
To steam beans: Place in vegetable steamer and steam for 5 minutes. Remove from steamer and place in ice water to retain color and texture
To poach eggs: Bring to boil 4 cups of water and add 2 tbsp white vinegar. Crack each of the 4 eggs into separate small bowls. Slowly slide the egg into the water, cook 3-4 minutes until white and no longer translucent. Remove and place on a plate with a paper towel. Continue the process with the remaining 3 eggs.
Dressing: Place vinegar, mustard and sat and pepper in a small bowl, slowly whisk in the olive oil until emulsified. It may need to be whisked again before serving
Place arugula in the center of the plate. Top with potatoes and crumbled bacon. Place poached egg on top of potatoes and drizzle with vinaigrette. Serve immediately.