How to make a salad with cucumbers, herbs, flax seeds and poached eggs at home? Tips, tricks and secrets of the dish. Step by step culinary recipe with photo and video recipe.
An unusual salad with cucumbers, herbs, flax seeds and poached egg always turns out to be light and nutritious. It has a very delicate and sophisticated taste, and the French version of boiled eggs - poached egg - perfectly complements the dish. Such a light salad is what you need for cheerfulness and good mood. This dish is based on a wide variety of greens, which help us well to strengthen the immune system. Cucumbers can easily be replaced with fresh pink tomatoes or cherry tomatoes. I added flaxseeds to my salad, which can replace lightly toasted white sesame seeds. Then it will be tastier to use sesame oil for dressing.
This dish can be served not only for breakfast, but also as an original snack for lunch or dinner. Ideally served with a glass of chilled sparkling white wine, such a duo will be relevant for a romantic lunch or dinner.
So, I'm telling you how to make a salad with cucumbers, herbs, flax seeds and poached eggs, and I also share the secrets of making the perfect poached eggs that are popular all over the world.
- Caloric content per 100 g - 89 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Cucumbers - 2 pcs.
- Salt - pinch or to taste
- Cilantro - small bunch
- Green onions - bunch
- Parsley - small bunch
- Basil - a few twigs
- Flax seeds - 1 tsp without a slide of whole grains, 1 tsp. without a heap of ground grains
- Eggs - 2 pcs. (1 pc for one serving)
- Vegetable oil - 3-4 tablespoons
- Soy sauce - 1 tablespoon
- Grain mustard French (Dijon) 1 tsp
Step by step preparation of salad with cucumbers, herbs, flax seeds and poached egg:
1. Wash fresh cucumbers with cold running water, dry with a paper towel and cut off the ends on both sides. Cut the fruit into thin half rings or quarter rings. If the cucumbers are bitter, then peel off the rind first. it is in it that bitterness is contained.
When choosing gherkins, pay attention that they are not lethargic and too large. Keep them flat, green and firm with pressure. If the fruits are very large and ripe, then remove the large seeds from them.
2. Wash greens (cilantro, basil and parsley) with running water, well washing off all the earth, dust and dirt. Cut off the dense stems and remove discolored and wilted leaves from the bunch, and finely chop the loose leaves.
You can supplement the salad with any other fresh herbs: dill, arugula, lettuce.
3. Finely chop the green onion, washed with cold water and dried from excess moisture. First, remove the wilted part from each stem by pulling it down and discard. Also, cut off a dense white base from the green feathers, because it is very sharp.
4. Combine all products in a deep high capacity. Add ground flaxseeds in a coffee grinder and whole grains. You can vary their quantity to your liking, I took a teaspoon of each. I do not fry the seeds beforehand so that they are better saturated with oil. But the main thing is that during heat treatment they lose the maximum amount of useful properties. Although fried, they are, of course, tastier.
Shredded seeds can be added not only to salads, but also to baked goods, cereals or yoghurts. Ground seeds oxidize quickly, so only use freshly ground seeds. In a crushed form, after entering the body, they quickly swell, and the feeling of satiety comes faster, which is important during weight loss. The main benefit of whole flax seeds is the removal of accumulated harmful and excess toxins from the intestines. And this is the key to healthy immunity and normal functioning of internal organs.
5. Season the salad with soy sauce and add grain mustard for a slight pungency and zest. You can replace Dijon mustard with pasty. But then first combine it with vegetable oil and mix until dissolved and homogeneous. Season the salad with the resulting sauce.
6. Add vegetable oil to the salad. For a dietary meal, use lemon juice, natural yogurt, olive or flaxseed oil as a dressing.
7. Stir the foods well and taste them. Salt if necessary. But add the salt carefully so as not to overdo it. it is already in soy sauce. Therefore, do not add salt before seasoning the salad with soy sauce. Otherwise, you risk oversalting the dish.
Refrigerate the salad and cook the poached eggs. Of the various options for cooking them, I prefer the microwave. To do this, pour drinking water and a little salt into a container (a cup or any other utensil) that can be placed in a microwave oven. Gently break the eggshells and pour out the contents of one egg. Do this carefully so as not to damage the yolk. he must remain whole.
8. Send the egg to the microwave and cook for 1 minute at 850 kW. When the protein coagulates, remove the egg from the appliance so that the yolk in the middle remains soft and stringy. If the power of your microwave oven is different, then adjust the cooking time so as not to overcook the egg.
You can cook a poached egg in another equally simple way. Pour the egg into a plastic bag, tie it in a knot, and place it in a pot of boiling water. The cooking time is also 1 minute. Another way is to pour the egg into a silicone muffin mold and cook in a steam bath, covered for 2 minutes.
9. When the poached egg is boiled, drain the hot water so that it does not continue to boil, otherwise the yolk will become dense.
Divide the salad into portioned bowls and add the poached egg to each. Serve the salad with cucumbers, herbs, flax seeds and poached egg immediately after cooking. It is not customary to cook such a dish for future use. Poached eggs with a liquid center will be an additional dressing, cut it up and stir the salad in a bowl. A salad for a family dinner will do, and for a festive table replace poached eggs with hard boiled eggs.
