Warm Sunchoke & Mustard Green Salad with Fried Eggs, Pecorino Cheese & Homemade Croutons

Warm Sunchoke & Mustard Green Salad

with Fried Eggs, Pecorino Cheese & Homemade Croutons

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Who needs lettuce? In this hearty, seasonal salad you’ll be using mustard greens as the base. We’re sautéing them lightly to bring out their flavor and combining them with homemade croutons, a zesty vinaigrette, toasted sunflower seeds and Pecorino cheese—all topped with a fried egg! Pecorino, a delicious sheep’s milk cheese has a unique flavor combination (mildly sweet with a tang of salt). It brings the earthy flavors of this dish together.

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Warm Sunchoke & Mustard Green Salad with Fried Eggs, Pecorino Cheese & Homemade Croutons
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cube the baguette. Peel and medium dice the sunchokes. Separate the stems and leaves of the mustard greens; discard the stems. Peel and cut the onion into wedges. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Pick the mint leaves off the stems; discard the stems. Using a fork or paring knife, break the Pecorino cheese into small pieces; discard the rind.

Roast the sunchokes:
2 Roast the sunchokes:

Place the sunchokes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 23 to 25 minutes, or until tender and lightly browned. Remove from the oven and set aside in a warm place.

Make the croutons:
3 Make the croutons:

While the sunchokes roast, place the bread cubes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 7 to 9 minutes, or until golden brown and crunchy. Remove from the oven and set aside.

Cook the onion & mustard greens:
4 Cook the onion & mustard greens:

While the croutons toast, in a large pan (nonstick, if you have one), melt half the butter on medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the mustard greens and ¼ cup of water. Cook, stirring occasionally, 3 to 5 minutes, or until wilted. Transfer to a large bowl and set aside in a warm place.

Cook the eggs:
5 Cook the eggs:

In the same pan used to cook the onion and mustard greens, melt the remaining butter on medium heat until hot. Crack the eggs into the pan; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are cooked, but the yolks are still runny (or until they reach your desired degree of doneness); season with salt and pepper. Remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

Add the roasted sunchokes, lemon zest, Pecorino cheese, sunflower seeds, croutons and all but a pinch of the mint to the bowl of cooked onion and mustard greens. Add the mustard, the juice of all 4 lemon wedges and a drizzle of olive oil. Toss to thoroughly coat; season with salt and pepper to taste. Divide the salad between 2 plates and top each with a fried egg. Garnish with the remaining mint (finely chopping before adding). Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cube the baguette. Peel and medium dice the sunchokes. Separate the stems and leaves of the mustard greens; discard the stems. Peel and cut the onion into wedges. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Pick the mint leaves off the stems; discard the stems. Using a fork or paring knife, break the Pecorino cheese into small pieces; discard the rind.

2 Roast the sunchokes:

Place the sunchokes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 23 to 25 minutes, or until tender and lightly browned. Remove from the oven and set aside in a warm place.

Roast the sunchokes:
Make the croutons:
3 Make the croutons:

While the sunchokes roast, place the bread cubes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 7 to 9 minutes, or until golden brown and crunchy. Remove from the oven and set aside.

4 Cook the onion & mustard greens:

While the croutons toast, in a large pan (nonstick, if you have one), melt half the butter on medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the mustard greens and ¼ cup of water. Cook, stirring occasionally, 3 to 5 minutes, or until wilted. Transfer to a large bowl and set aside in a warm place.

Cook the onion & mustard greens:
Cook the eggs:
5 Cook the eggs:

In the same pan used to cook the onion and mustard greens, melt the remaining butter on medium heat until hot. Crack the eggs into the pan; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are cooked, but the yolks are still runny (or until they reach your desired degree of doneness); season with salt and pepper. Remove from heat.

6 Finish & plate your dish:

Add the roasted sunchokes, lemon zest, Pecorino cheese, sunflower seeds, croutons and all but a pinch of the mint to the bowl of cooked onion and mustard greens. Add the mustard, the juice of all 4 lemon wedges and a drizzle of olive oil. Toss to thoroughly coat; season with salt and pepper to taste. Divide the salad between 2 plates and top each with a fried egg. Garnish with the remaining mint (finely chopping before adding). Enjoy!

Finish & plate your dish: