Vietnamese-inspired Poached Egg & Arugula Salad

Ingredients

For 2 servings

• 4 cups arugula, washed and drained
• 4 fresh eggs, None
• 1/2 cup daikon radish, julienne
• 1/2 cup carrot, julienne
• 4 tablespoons rice vinegar, None
• 1 tablespoon sugar, None
• 1 lime, juiced
• 2 tablespoons fish sauce, None
• 1 red chili, finely chopped
• 1/4 cup peanuts, crushed
• to taste salt, None
• 2 tablespoons extra virgin olive oil, None

Method

1. 1

   In a bowl, mix the julienne daikon radish and carrot, 2 tablespoons of rice vinegar, and sugar. Let it sit for 15 minutes for a quick pickling process.

2. 2

   In a separate bowl, mix the remaining rice vinegar, juice of one lime, fish sauce, finely chopped red chili, and a pinch of salt.

3. 3

   Toss the washed and drained arugula lightly in extra virgin olive oil, then divide it between two plates.

4. 4

   Poach 4 fresh eggs to your desired level of doneness, then place two eggs on top of each bed of arugula.

5. 5

   Drain the pickled vegetables, then place them around the arugula on each plate.

6. 6

   Drizzle the dressing over the top, finish by sprinkling crushed peanuts over everything, then serve.