SERVES 4
From the beloved Green Street Café in Northampton, Massachusetts, which locals still miss, this dish has a lot of lutein and zeaxanthin as well as omega-3 fatty acids. Spinach can be found year-round and refrigerates well.
1 teaspoon distilled white vinegar
4 large eggs
16 cups loosely packed baby spinach
4 garlic cloves, finely chopped
1 large red onion, thinly sliced
1 teaspoon sea salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¼ cup balsamic vinegar
½ cup extra virgin olive oil
¼ cup freshly grated Parmesan cheese
16 strips cured salmon (chiffonade)
To poach the eggs, fill a large bowl with warm water and set it aside.
Fill a large skillet with 2 inches of water, add the white vinegar, and bring it to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water in the pot to create a whirlpool, which will help the eggs hold their shape.
Decrease the heat to medium-low so the water is at a gentle boil, and slide an egg into the center. Adjust the heat, if necessary, to keep the water at a bare simmer and repeat for each egg, poaching until the white is solid and the yolk is firm but soft to the touch, 3 to 4 minutes. (Depending on the pot size, you may need to work in batches.) Transfer with a slotted spoon to the bowl of warm water.
Heat a large sauté pan over medium heat.
Pile the spinach in a metal bowl, then add the garlic and red onion on top of it. Season with salt and pepper and pour the balsamic vinegar on top. When the sauté pan is hot, pour the olive oil into the pan, wait until the oil is smoking, and then add the spinach mixture. Cook until just wilted.
Divide the spinach evenly among four plates and sprinkle each with Parmesan cheese and cured salmon. Pat the eggs dry with a paper towel and place atop the salad. Season to taste with salt and pepper. Serve immediately.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 533 |
| Protein: | 35 g |
| Fiber: | 3 g |
| Fat: | 38 g |
| Saturated fat: | 6 g |
| Sodium: | 1,133 mg |
| Vitamin A: | 11,342 IU |
| Vitamin C: | 37 mg |
| Vitamin D: | 1 IU |
| Vitamin E: | 9 IU |
| Zinc: | 2 mg |
| Beta-carotene: | 6,756 µg |
| Lutein and zeaxanthin: | 14,641 µg |
| Omega-3 fatty acids: | 3 g |