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  • Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

    Ingredients

    8 portions

    • Ingredients
      Amount
    • Negi, trimmed
      8 ea.
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Extra-virgin olive oil
      2 cup
    • White wine
      ¾ cup
    • Thyme sprigs
      8 ea.
    • Bay leaves
      2 ea.

    For the Vinaigrette

    • Ingredients
      Amount
    • Red wine vinegar
      ¼ cup
    • Shallot, minced
      1 Tbsp.
    • Whole grain mustard
      2 Tbsp.
    • Extra-virgin olive oil
      ½ cup

    • Ingredients
      Amount
    • Arugula
      2 cups
    • Egg, poached
      8 ea.
    • Micro greens
      1 Tbsp.
    • Chives, chopped
      1 bunch
    • Chive blossom petals, optional
      as needed

    Method

    1. Season the negi with salt and pepper.
    2. Combine the oil, wine, thyme, and bay leaf in a pot. Bring to a low simmer.
    3. Add the negi to the pot, they should be submerged. Top with a piece of parchment and a lid, and reduce the heat to low and cook for 20 minutes or until fork tender.

    For the Vinaigrette:

    1. Combine the vinegar, shallots and mustard in a bowl. Let sit for a few minutes. Whisk in the olive oil. Season with salt and pepper.

    To Serve:

    1. Place a handful of arugula on each plate.
    2. Drain the negi. Place on top of the arugula in a line. Drizzle with vinaigrette. Top with a poached egg. Drizzle the egg with a little vinaigrette and sprinkle with chives and micro greens.
     Variations: If cooking using an immersion circulator, use 4 oz. extra-virgin olive oil, 3 tablespoons white wine, thyme and bay leaf. Seal in a bag and cook in a 185°F water bath until tender, approximately 45 minutes.