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Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs Recipe

Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs Recipe

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Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs

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Ingredients

Count

Nutrition

891

Calories

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Ingredients:

Serving

10 large eggs
1/3 cup all-purpose flour
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 cup panko ( japanese bread crumbs)
2/3 cup blanched whole almonds, finely ground
2/3 cup finely grated parmesan (about 1 oz)
4 cups mixed baby greens such as arugula , beet shoots, kale , and spinach
1 1/4 cups mixed fresh herbs such as chervil, chives, parsley, tarragon, and thyme, coarsely chopped
8 small apricots, pitted and cut into 1/2-inch dice
3/4 cup shelled raw unsalted pistachios ( not dyed red), toasted
1 quart vegetable oil for frying
1 cup lemon vinaigrette

Directions:

Have ready large bowl ice water. Bring medium pot salted water to boil. Gently add 8 eggs, cover, and return to boil. Lower heat to simmer and cook 6 minutes. Using slotted spoon, immediately transfer eggs to ice water to stop cooking. Let stand until cold, about 5 minutes, then carefully peel and set aside.
In medium bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In second medium bowl, lightly beat together 2 tablespoons water and remaining 2 eggs. In third medium bowl, whisk together panko, ground almonds, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
Roll 1 egg in flour mixture, shaking gently to remove any excess. Next, dip in beaten eggs, then roll in crumb mixture until completely coated. Again dip in egg and crumb mixtures, pressing coating to adhere. Repeat with remaining eggs, then transfer to large baking sheet and refrigerate at least 30 minutes or up to 4 hours.
In large bowl, toss together the greens, herbs, 1/2 cup apricots, and 1/2 cup pistachios.
In heavy, 2-quart saucepan over high heat, heat 3 inches oil until thermometer registers 350°F. Working in batches of 2 to 3, carefully add eggs and fry, turning over once, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer to paper towels to drain.
Drizzle vinaigrette over salad and toss to combine. Divide salad among 8 bowls. Scatter remaining apricots and pistachios over salads and top each bowl with 1 egg.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	890.95 Kcal (3730 kJ)
Calories from fat	548.79 Kcal
		% Daily Value*
Total Fat	60.98g	94%
Cholesterol	239.87mg	80%
Sodium	1251.86mg	52%
Potassium	1114.9mg	24%
Total Carbs	68.88g	23%
Sugars	4.96g	20%
Dietary Fiber	8.49g	34%
Protein	22.96g	46%
Vitamin C	15.5mg	26%
Iron	3.8mg	21%
Calcium	212.1mg	21%

Amount Per 100 g
Calories	275.8 Kcal (1155 kJ)
Calories from fat	169.88 Kcal
		% Daily Value*
Total Fat	18.88g	94%
Cholesterol	74.25mg	80%
Sodium	387.52mg	52%
Potassium	345.12mg	24%
Total Carbs	21.32g	23%
Sugars	1.54g	20%
Dietary Fiber	2.63g	34%
Protein	7.11g	46%
Vitamin C	4.8mg	26%
Iron	1.2mg	21%
Calcium	65.7mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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