Title: Layered Spring Salad
Categories: Stewart6
Yield: 5 servings

Coarse salt
25 Asparagus stalks - (to 30);
-trimmed
5 lg Eggs; room temperature
3 tb Olive oil
2 Shallots - (to 3); finely
-chopped
1/2 lb Morel mushrooms; well
-cleaned
2 tb White wine
2 tb Chicken stock or water
1 Roasted garlic clove;
-(optional)
2 Heads radicchio; washed
5 sl Prosciutto
1 tb Balsamic vinegar
1/2 ts Dijon mustard
Freshly ground pepper; to
-taste
1 pn Granulated sugar
2 tb Fresh cilantro
5 c Baby salad greens
1/4 c Chervil
2 tb Rice-wine vinegar
1 tb Canola oil
1 sl Bread
5 Sprigs flat-leaf parsley

Bring a large stockpot of salted water to a boil, and add asparagus. Let
cook until bright green and tender, 4 to 6 minutes. Remove asparagus from
water, and transfer to a bowl of ice water to stop the cooking. Remove from
ice water, drain, and set aside. Fill a large skillet with water, bring to
a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time,
into a small bowl, and then slide into simmering water. Poach eggs in
simmering water. Using a skimmer, pull the whites over the yolks, until
yolks are just set, 3 to 4 minutes. Remove the eggs from the water with the
skimmer, and transfer to a bowl of ice water to cool and stop cooking. Heat
1 tablespoon olive oil in a large saute pan over medium heat. Add shallots,
and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken
stock, and clove of roasted garlic, if desired. Season to taste with salt.
Cook until tender, about 5 minutes. Remove from pan, and reserve. Place
radicchio leaves in a large shallow bowl. Arrange prosciutto on top in a
decorative pattern. Whisk balsamic vinegar, Dijon mustard, and remaining 2
tablespoons olive oil together in a small bowl. Season to taste with salt,
pepper, and a pinch of sugar. Drizzle vinaigrette over the prosciutto.
Sprinkle cilantro over top, and cover with baby greens. Arrange the
asparagus in bunches on greens in a spokelike pattern. Top with chervil.
Whisk together rice-wine vinegar and canola oil in a small bowl. Season to
taste with salt and pepper. Drizzle vinaigrette over asparagus. Remove the
poached eggs one by one, blotting them on a piece of bread. (The bread acts
as a natural sponge.) Place 1 egg in between each spoke of asparagus.
Discard bread. Top with the morels. Garnish each egg with a sprig of
parsley. Serve immediately. Serves 5.

Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"

Per serving: 629 Calories (kcal); 34g Total Fat; (50% calories from fat);
70g Protein; 5g Carbohydrate; 346mg Cholesterol; 6206mg Sodium Food
Exchanges: 0 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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