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

Warm Sunchoke & Mustard Green Salad

with Fried Eggs, Pecorino Cheese & Homemade Croutons

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Warm Sunchoke & Mustard Green Salad with Fried Eggs, Pecorino Cheese & Homemade Croutons
Title
time-saving
tips & techniques
Red Onion
Whole Grain Mustard
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

Get Plans

Warm Sunchoke & Mustard Green Salad

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:
Browse Steps
1 of 6