Make Your Own 100 Mile: Salad
Yet another delicious dish from Chef Andrea Carlson of Bishop’s.
Poached Hen’s Egg with Green Pea and Daylily Salad
1 cup green peas, blanched in salted water, refreshed
2 Tablespoons assorted herbs chopped, shiso, mint, bergamot, tarragon – whatever you like!
6 freshly picked daylily flowers, petals only Latin ‘ hemerocallis stella d’oro’ are my favourites
( Caution: Do NOT use other lilies as they may be poisonous. Be 100% certain you are using daylilies.)
2 Tablespoons goat feta, crumbled
a few small leaves arugula
2 hen’s eggs, soft poached
2 sliced fresh Urban Grains C.S.A. wheat bread, toasted (optional)
Toss peas, herbs, feta, salt and daylily and arugula together gently.
Place on two plates and top each with a poached egg.
Serve with toast if available.