Ingredients
- 4 tablespoons olive oil, divided
- 1-1/2 pounds fresh asparagus, trimmed and chopped
- 1-1/3 cups chopped fennel bulb
- 8 ounces diced deli ham or Canadian bacon
- 6 cups baby kale salad blend (about 4 ounces)
- 1 cup chopped roasted sweet red peppers
- 3 tablespoons chopped green onion tops
- 3 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 quarts water
- 8 large eggs
Reviews
This was delicious! The poached egg was unusual but added a nice texture to the salad.
This was a really flavorful salad! We had it for dinner and loved the dressing. I'd never cooked with fennel before and was a little worried about it, but all of the vegetables ended up blending together really well. I saved the leftover salad (without eggs) and poached some extra eggs the next day.