How to make
Ingredients
- 4 Eggs, at room temperature
- 2 tbsp (25 ml)Olive oil
- 1 cup (250 mL)halved PC®Golden Little Gems Yellow Mini Potatoes
- 1 pkg (100 g)PC®Organics Shiitake Mushrooms, stems discarded and caps cut in quarters
- 1/2 tsp (2 mL)Salt
- 1/4 tsp (1 mL)Freshly ground black pepper
- 2 tsp (10 mL)Dijon mustard
- 2 tsp (10 mL)White wine vinegar
- 1/4 cup (50 mL)Olive oil
- 1 tub (142 g)PC®Organics Field Greens Salad Mix
- 1/2 cup (125 mL)Thinly sliced red onion
- 1/4 cup (50 mL) Chopped fresh parsley
How to make
- Step 1Bring 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 2In 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 3In 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 4In 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.