I’m always on the hunt for satisfying meals that aren’t so square, i.e. starch, meat, vegetable laying on a plate. While there’s nothing wrong with that [see mini meatloaves] I love mixing it up. This is a great luncheon dish because it can sit out and wait for company to arrive. Just poach the eggs right before serving. It reminds me of a northern Italian fall antipasto.
If you don’t eat meat, lose the salami. Don’t like eggs? Don’t add them. You can amend this lunch plate so many ways I can’t even bother to list all the options. I rounded out this brunch-y hunk of love with crusty grainy bread called Seduction and a hard robusto cheese that I bought from Whole Foods.
For the salad:
- 1 head cauliflower, cut into bite sized pieces
- 4 beets
- 1/2 lb salami
- 7-8 cornichons
- 1 egg per person
For the dressing
- 3 tbsp melted butter
- 1/1 tsp turmeric
- 1/4 tsp black mustard seed, crushed
- Boil the beets in a large pot with the skin on for 45 minutes.
- Meanwhile, preheat the oven to 375F.
- Place the cauliflower pieces on a greased cookie sheet and bake for 30 minutes or until lightly browned.
- Remove beets from the pot and let them cool off.
- Peel the beets and cut into bite sized pieces.
- Tear the salami into bite sized pieces.
- Cut the cornichons in half lengthwise.
- Arrange the vegetables, meat, and pickles on a platter.
- In order to poach the eggs bring a small shallow pan of water to a simmer.
- While the water is heating prepare the dressing by combining the melted butter, turmeric, and mustard seeds in a small bowl.
- Crack the eggs into a small bowl and gently drop them into the simmering water one at a time.
- Cook until the whites become opaque.
- Place on top of the salad.
- Drizzle with the hot butter dressing.
- Serve immediately with crusty bread and hard cheese.
I might be making an egg less version of this for a Thanksgiving appetizer. Have a great week!
xo, Jessica (army wife to suburban life)