Salad Hummus Bowl with Jammy Eggs and Seedy Sprinkles
This recipe is very versatile. You can change out the ingredients to match the season. Blood oranges are in season right now so I chose a blood orange vinaigrette to drizzle over the salad. I roasted asparagus to add to the bowl and I used store bought hummus to speed up the recipe.
Blood oranges are in season so I used them to make my Blood Orange Vinaigrette for this bowl.
Jammy eggs are put on top of the bowl. To make jammy eggs you boil them for 7 minutes and put them in an ice bath.
I used a hand held mandoline slicer to make thin slices of carrot
Pickled grapes add sweetness to the kale
I used a combination of roasted beets, purple carrots, pickled grapes, orange segments, kale and sorrel.
a batch of seedy power sprinkles
To assemble the bowl, smear the whole bowl with a thin layer of hummus.
Tuck in your roasted asparagus and add the salad to the bowl.
Top the salad with seedy power sprinkles for crunch
I dressed my salad with the vinaigrette, but I also like to drizzle some over the assembled bowl
Ingredients:
4-6 large eggs
4 cups thinly sliced kale (center ribs removed)
1 orange
2 roasted beets, diced
3 carrots, scrubbed cleaned and sliced thin
1 cup of store-bought hummus
¼ cup pickled grapes
1 lb asparagus, roasted
Blood Orange Citrus Vinaigrette
Sea Salt and pepper
Directions:
Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.
Using a sharp knife, cut and peel the white pith from the orange and discard.
Working over a small bowl, cut between the membranes to release the segments into bowl
In a large bowl add the kale, citrus, carrots, grapes. Drizzle a few Tbl of the citrus vinaigrette over and toss until the vegetables are coated in vinaigrette. Season to taste with salt and pepper.
Swoosh about ¼ cup hummus onto side of each bowl. Tuck in a few asparagus’ spears on one side of the bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle with more vinaigrette and top with seedy sprinkle.