Make your next salad ristorante style. Replace the typical mayonnaise-base dressing with a quick and tasty homemade dressing, and serve it over freshly soft-boiled egg and warm vegetables to create a healthful and substantial light meal. Serve the soft-boiled egg directly atop the vegetables. The thick yolk will add a wonderful richness to the light tasting vegetables. Take the time to carefully cook one egg at a time and take care not to overcook the vegetables. A key to this dish is crunchy vegetables.

5 eggs 1 carrot 1/2 cauliflower 1/2 head of broccoli 10 spears of asparagus 1 potato 4 oz. green beans White wine vinegar Anchovy paste Extra virgin olive oil Salt Pepper

・ Cut carrot into 1/2-inch or smaller rounds. Break and cut cauliflower and broccoli into small flowerets. ・ Peel the skin from the bottoms of the asparagus and cut into half. Use a peeler to remove the skin from the bottoms of the asparagus. ・ Leaving the skin on the potato, wash it well.

[1] Set the unpeeled potato in a pan with enough water to cover the potato. Cook on high heat. Add the potato to the water before heating to ensure that the potato retains its texture and does not become watery. [2] Bring another pot of water to a boil and add vegetables in the following order: carrots, cauliflower, green beans, broccoli, asparagus. Drain the vegetables while they are still firm and leave them in a colander. 　 [3] Break one egg into a small bowl and add 1 teaspoon of white wine vinegar. The vinegar will help harden the egg white. [4] Bring 4 cups of water to a boil in a separate pan. Add 1 teaspoon of salt and 1 tablespoon of white wine vinegar, then lower the heat. When the water ceases to boil vigorously, break open an egg and gently slide it into the water so that the egg white covers the egg yolk. Lower the heat until the water gently simmers before adding the egg. If the water is boiling too vigorously, the egg white will break apart. [5] After about 3 minutes the egg white will harden and float up from the bottom of the pan. Use a utensil to fold the egg white over the yolk, shaping it into a round, then remove the egg with a sieved ladle and drain the water. Remove the scum around the egg white. If this is your first time to poach an egg, you may find it easier to use the sieved ladle to shape the egg into a round. When the egg begins to solidify after about 3 minutes, remove it immediately from the water to prevent the yolk from hardening. [6] Repeat the process with remaining eggs. 　 [7] Make the dressing by mixing the anchovy paste, extra virgin olive oil, salt, pepper and white wine vinegar. If you like anchovies, add some finely chopped anchovy filets to the dressing. [8] Arrange the boiled vegetables on a plate and place the poached egg on top. Pour the dressing over all.