How to make
Ingredients
4
Eggs, at room temperature2 tbsp (25 ml)
Olive oil1 cup (250 mL)
halved PC®Golden Little Gems Yellow Mini Potatoes1 pkg (100 g)
PC®Organics Shiitake Mushrooms, stems discarded and caps cut in quarters1/2 tsp (2 mL)
Salt1/4 tsp (1 mL)
Freshly ground black pepper2 tsp (10 mL)
Dijon mustard2 tsp (10 mL)
White wine vinegar1/4 cup (50 mL)
Olive oil1 tub (142 g)
PC®Organics Field Greens Salad Mix1/2 cup (125 mL)
Thinly sliced red onion1/4 cup (50 mL)
Chopped fresh parsley
How to make
- Step 1
Bring small pot of water to a rolling boil. Gently add eggs, reduce heat to medium and boil for 6 minutes. Drain. Cover with cold water and let stand for 2 minutes. Remove eggs from water; set aside. ,
- Step 2
In large nonstick frying pan, heat 2 tbsp (25 mL) oil over medium heat. Add potatoes; cover and cook for 7 to 8 minutes, stirring occasionally, or until browned and cooked through. Add mushrooms; cover and cook for 5 to 6 minutes or until mushrooms release juices and start to brown. Season mixture with 1/4 tsp (1 mL) of the salt and 1/8 tsp (0.5 mL) of the pepper.,
- Step 3
In small bowl, whisk together mustard and vinegar. Whisk in 1/4 cup (50 mL) olive oil, remaining 1/4 tsp (1 mL) salt and remaining 1/8 tsp (0.5 mL) pepper.,
- Step 4
In large bowl, toss together field greens, red onion, potato-mushroom mixture, and vinaigrette. Transfer to serving platter. Carefully peel eggs; cut in half lengthwise and arrange on top of salad. Serve sprinkled with parsley.
