Mixed Greens with
Poached Eggs,
Hazelnuts, and Spices
TOTAL 30 MIN; SERVES 6
At L’Arcangelo in Rome,
chef Arcangelo Dandini
makes this simple salad
with whichever wild greens
happen to be in season.
(^1) / 8 tsp. fennel pollen
(^1) / 8 tsp. ground cumin
(^1) / 8 tsp. licorice powder
(optional)
Pinch of ground
cinnamon
1 Tbsp. distilled white
vinegar
6 large eggs
(^1) / (^2) lb. mixed salad greens,
such as mizuna, wild
arugula, and purslane
(12 cups lightly packed)
2 Tbsp. extra-virgin
olive oil
Sea salt
(^1) / 4 cup chopped toasted
hazelnuts
Elder fl owers or any
small edible fl ower,
for garnish
- In a very small bowl,
mix fennel pollen, cumin,
licorice powder (if using),
and cinnamon. - Bring a large saucepan of
water to a boil. Add vinegar.
Working 1 at a time, crack
3 eggs into a small bowl,
then slip into the boiling
water, leaving a few inches
—ARCANGELO DANDINI
WINE Floral-scented
Prosecco.between them in pot. Poach
over moderate heat until
whites are set and yolks are
still runny, about 3 minutes.
Using a slotted spoon,
transfer eggs to a paper
towel–lined plate. Repeat
with remaining 3 eggs.