My husband and I went to the farmer's market in Union Square on Sunday afternoon and walked away with as many beautiful and seasonal vegetables as we could. Mini bell peppers, sweet potatoes, purple potatoes and asparagus are some of the few veggies that we bought tons of, as those are some of our favorites.
When I make salads, I always like to add one type of protein for my husband (and sometimes I need it too)! and tonight that was a soft boiled egg. It was perfect as a topping for this fall, simple and flavorful salad. There is also something very comforting about potatoes and eggs, together. Must be the Polish side of me.
2 small sweet potatoes
3 purple potatoes
10 asparagus stalks
1 small yellow potato
4 mini red bell peppers
4 cups of arugula
4 tbsp olive oil
1/4 tsp sea salt
1/4 tsp turmeric
Juice of 1-2 lemons
Steam of boil all of the potatoes and asparagus for about 15-30 minutes. The asparagus and mini potatoes will be finished first, depending on the size of the sweet potato, it may take longer. Once they are finished (poke with a fork to see if they are soft) thinly slice the potatoes. Season with turmeric, paprika, pepper, and cumin. Chop the red bell peppers and the olives.
To poach the egg (can be hardboiled or softboiled), boil water in a small pot. Crack an egg inside and allow to poach for about 2-3 minutes.
Place the arugula on a plate and top with all of the ingrediants. Once assembled, add the poached egg. Pour the dressing over the salad. Bon appetite!