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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°F. | 2. Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes. | 3. Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes. | 4. Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds. | 5. For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside. | 6. Place the frisée and field greens in a large bowl. Add the croutons. | 7. Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside. | 8. Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer. | 9. Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes. | 10. Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches. | 11. Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water. | 12. Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly. | 13. Divide among 6 plates. | 14. Place a poached egg on top of each salad and garnish with the remaining chopped chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brioche bread	6	slices	trimmed cubed	-	-	-	-
asparagus	2	bunches	snapped discarded	-	-	-	-
frisee	1		cored washed	-	-	-	-
baby green	4	cups	mixed	476.0	79.52	31.29	5.6
trout	1	lb	smoked	670.9349	0.0	94.1575	29.9654
egg	6			429.0	2.16	37.68	28.53
champagne vinegar	3	tablespoons		-	-	-	-
dijon mustard	1/2	teaspoon		-	-	-	-
shallot	1	teaspoon	minced	2.4	0.56	0.0833	0.0033
lemon zest	1	teaspoon		-	-	-	-
kosher salt	3/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
dill	1	teaspoon	chopped	6.405	1.1586	0.3356	0.3053
chive	2	teaspoons	chopped divided	0.6	0.087	0.0654	0.0146
olive oil	1/2	cup		954.72	0.0	0.0	108.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.